Description
A bright and refreshing potato salad infused with citrusy sumac, fresh herbs, and a light olive oil dressing.
Ingredients
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900 g (2 lb) baby potatoes or Yukon Gold potatoes
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1 small red onion, finely sliced (120 g / 4 oz)
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30 g (1 oz) fresh parsley, finely chopped
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15 g (0.5 oz) fresh mint, finely chopped
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60 ml (1/4 cup) extra virgin olive oil
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30 ml (2 tbsp) fresh lemon juice
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2 tbsp ground sumac
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1 tsp sea salt
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1/2 tsp ground black pepper
Instructions
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Boil the potatoes in salted water for 15–20 minutes until fork-tender. Drain and cool slightly.
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Cut the warm potatoes into halves or quarters and place in a large bowl.
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In a small bowl, whisk together olive oil, lemon juice, sumac, salt, and black pepper.
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Add red onion, parsley, and mint to the potatoes.
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Pour the dressing over the salad and gently toss to combine.
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Rest for 10 minutes, adjust seasoning if needed, and serve.
Notes
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Best served at room temperature for maximum flavor.
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Adjust sumac and lemon juice according to taste preference.
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Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes