Description
This Mediterranean Potato Salad is a delightful twist on the classic dish, featuring tender new potatoes tossed with olives, capers, red onion, and parsley in a tangy sumac dressing. Perfect for a light and flavorful side dish.
Ingredients
Units
Scale
New Potatoes:
- 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 tbsp capers (in brine), drained and roughly chopped
- 1 small red onion, finely diced
- 2 small bunches flat-leaf parsley, chopped
- sea salt and freshly ground pepper, to taste
Instructions
- Cook Potatoes: Transfer the potatoes to a pot of cold salted water. Boil until tender, about 20-25 minutes. Peel off the skin and cut into slices or chunks.
- Make Dressing: Mix together olive oil, vinegar, sumac, mustard, lemon juice, garlic, salt, and pepper.
- Combine Ingredients: Toss warm potatoes with dressing. Add olives, capers, red onion, parsley, salt, and pepper. Mix well.
- Adjust Seasoning: Taste and adjust seasoning as needed.
- Serve: Serve at room temperature and enjoy!
Notes
- Capers in brine can be found in most organic food stores.
- Rinsing capers from supermarket brands can reduce vinegar flavor.
- Leaving skin on red potatoes adds fiber and nutrients.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
