Adjust sumac and lemon for brightness. Add vegetables or nuts for variation. Chills well for a few hours, enhancing flavor.
Bright, tangy, and flavorful potato salad with a hint of sumac—perfect for summer meals and gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
Ingredients
Scale
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2 lbs (900 g) baby potatoes, halved or quartered
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2 tablespoons (30 ml) olive oil
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1 small red onion, finely diced
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2 tablespoons (10 g) fresh parsley, chopped
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2 tablespoons (10 g) fresh dill, chopped
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1 teaspoon (2 g) salt
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1/2 teaspoon (1 g) black pepper
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2 teaspoons (4 g) ground sumac
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2 tablespoons (30 ml) lemon juice
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1 tablespoon (15 ml) red wine vinegar
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Optional: 1/4 cup (40 g) crumbled feta cheese
Instructions
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Boil potatoes 12–15 minutes until tender; drain.
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Mix olive oil, lemon juice, vinegar, salt, pepper, and sumac to make dressing.
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Toss potatoes, onion, parsley, and dill in dressing.
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Optional: sprinkle feta on top. Chill 30 minutes before serving.