Description
A delightful Mediterranean Potato Salad recipe with a tangy sumac dressing and a mix of olives, capers, red onion, and parsley that adds a burst of flavor to tender new potatoes. This dish is perfect for a light and refreshing side at any gathering or as a satisfying standalone meal.
Ingredients
Units
Scale
Potato Salad:
- 750 g new potatoes, scrubbed
Sumac Dressing:
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons sumac plus extra to serve
- 1 teaspoon grainy Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 small garlic clove, minced
- sea salt and freshly ground pepper to taste
Additional Ingredients:
- 1/2 cup kalamata olives (50 g), about 18 olives, coarsely chopped
- 2 tablespoons capers (in brine), drained and roughly chopped
- 1 small red onion, finely diced
- 2 small bunches flat-leaf parsley, chopped
Instructions
- Cook Potatoes: Transfer the potatoes to a pot of cold salted water, boil until tender, peel, and cut into slices or chunks.
- Prepare Dressing: Mix together olive oil, red wine vinegar, sumac, Dijon mustard, lemon juice, garlic, salt, and pepper.
- Combine Ingredients: Toss warm potatoes with dressing, add olives, capers, red onion, parsley, season, and toss.
- Adjust Seasoning: Taste and adjust salt and pepper as needed.
- Serve: Serve at room temperature and enjoy!
Notes
- Capers in brine can vary in vinegar content; rinse to adjust taste if needed.
- If using red or light-colored potatoes, leaving the skin on adds fiber and nutrients.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
