Description
A refreshing and flavorful potato salad featuring the unique tang of sumac, perfect for summer gatherings.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground sumac
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 cup red onion, finely chopped
- 1/2 cup cucumber, diced
- 1/4 cup fresh parsley, chopped
Instructions
- Place the halved baby potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook for about 15-20 minutes or until the potatoes are fork-tender. Drain and let cool.
- In a small bowl, whisk together the olive oil, lemon juice, ground sumac, garlic powder, onion powder, salt, and pepper until well combined.
- In a large mixing bowl, combine the cooled potatoes, red onion, cucumber, and parsley.
- Pour the dressing over the potato mixture and gently toss until everything is evenly coated.
- Taste and adjust seasoning if necessary. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For added crunch, consider mixing in some diced bell peppers or celery.
- Substitute the parsley with fresh dill or cilantro for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg