Sumac Potato Salad – Tangy & Delicious Recipe

Forget your preconceived notions of potato salad! This Sumac Potato Salad brings a vibrant, tangy twist to a classic dish, making it undeniably delicious and utterly refreshing. The bright, lemony notes of sumac elevate humble potatoes into a truly unforgettable side dish perfect for any occasion.

Ingredients

• 2 lbs (approx. 4-5 medium) Yukon Gold or red potatoes, scrubbed
• 1/2 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons sumac
• 1/4 cup finely chopped red onion
• 1/4 cup fresh parsley, chopped
• 1 clove garlic, minced (optional)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• Optional garnish: fresh mint or additional sumac

Instructions

1. Cut the potatoes into 1-inch cubes. Place them in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water.
2. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until the potatoes are fork-tender but not mushy, about 10-15 minutes.
3. Drain the potatoes well and let them cool slightly in the colander for about 5 minutes, allowing excess steam to escape.
4. While the potatoes are cooling, prepare the dressing. In a large bowl, whisk together the extra virgin olive oil, lemon juice, sumac, minced garlic (if using), salt, and black pepper.
5. Add the warm, drained potatoes to the bowl with the dressing. Gently toss to coat the potatoes evenly. The warm potatoes will absorb the dressing beautifully.
6. Stir in the finely chopped red onion and fresh parsley.
7. Taste and adjust seasoning if needed, adding more salt, pepper, lemon juice, or sumac to your preference.
8. Serve warm, at room temperature, or chilled. For best flavor, allow the salad to sit for at least 30 minutes before serving. Garnish with a sprinkle of fresh mint or additional sumac if desired.