Sumac Potato Salad- Zesty Tangy Flavor Delight

Move over, mayonnaise-laden potato salads! This Sumac Potato Salad is a vibrant, exciting twist on a classic, bursting with zesty and tangy Middle Eastern-inspired flavors. Sumac, with its beautiful crimson hue and lemony tartness, elevates this dish into a truly delightful side that’s perfect for any occasion.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1/2 red onion, very finely diced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped (optional)
• For the Dressing:
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons ground sumac
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

Instructions

1. 1. Place the cubed potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender but not mushy, about 10-15 minutes.
2. 2. While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, ground sumac, minced garlic, Dijon mustard, salt, and black pepper until well combined.
3. 3. Drain the cooked potatoes thoroughly and transfer them to a large mixing bowl.
4. 4. Pour the dressing over the warm potatoes and gently toss to coat. The warm potatoes will absorb the flavors better.
5. 5. Add the finely diced red onion, chopped parsley, and chopped mint (if using). Gently toss again until all ingredients are evenly distributed.
6. 6. Taste and adjust seasoning if needed. For best results, cover the bowl and refrigerate for at least 30 minutes, or up to several hours, to allow the flavors to meld.
7. 7. Serve chilled or at room temperature as a refreshing side dish.