Description
A vibrant and zesty potato salad infused with the unique tang of sumac, fresh herbs, and a hint of lemon. This recipe offers a delightful twist on a classic, perfect for any occasion.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, quartered
- 1/2 cup finely chopped red onion
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon sumac
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let them cool slightly.
- In a large bowl, combine the cooled potatoes, red onion, parsley, and mint.
- In a small bowl, whisk together the olive oil, lemon juice, and sumac.
- Pour the dressing over the potato mixture.
- Gently toss to coat all the ingredients.
- Season with salt and pepper to your liking.
- Serve immediately or chill for later.
Notes
- For an extra layer of flavor, you can roast the potatoes instead of boiling them.
- Feel free to add other herbs like dill or chives.
- A pinch of red pepper flakes can add a touch of heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg