SUMAC POTATO SALAD Recipe

I love experimenting with fresh flavors. Recently I whipped up a Sumac Potato Salad that combines the unique zing of lemon and the aromatic allure of sumac with roasted baby red potatoes and a burst of herbs. Every bite invites you to explore a new twist on Mediterranean classics that surprises and delights.

I have to say, I got really excited when I first mixed up this Sumac Potato Salad recipe. It’s a twist on the regular potato salads I usually make and it really blew me away.

I roasted 2 lbs of baby red potatoes with 3 tbsp of extra-virgin olive oil, a tsp of salt and 1/2 tsp of black pepper, and then mixed them with a bunch of fresh flavors. I added some 1/2 red onion slices, a 1/4 cup of chopped parsley, and even a bit of mint for that extra zing.

A splash of 2 tbsp lemon juice, 1 1/2 tsp of ground sumac, and that garlic really took it to another level. This recipe is light and full of so much flavor while still looking like something youd see in a Mediterranean food buffet.

Its simple, budget friendly and one of the best salads with olive oil I’ve ever made. Enjoy!

Why I Like this Recipe

I really love this recipe because it gives me a unique mix of flavors that I haven’t tasted in any other potato salad. First, I like how the roasted potatoes turn out crispy on the outside and soft on the inside, which makes every bite really satisfying. Second, the zesty lemon and sumac dressing adds a tangy kick that balances the mellow flavors of the potatoes so well. Third, the mix of fresh parsley, mint, and red onion brings brightness and a little bite that makes the dish feel fresh and fun. Lastly, I appreciate how simple and practical the recipe is, yet it manages to feel a bit special with its Mediterranean vibe even though it isnt perfect every time.

Ingredients

• Baby red potatoes: naturally starchy, high in fiber and add a hearty, satisfying bite.
• Extra-virgin olive oil: healthy fat that gives a rich aroma and helps roast the veggies well.
• Fresh chopped parsley: packed with vitamins, it freshens the dish with its bright, herbaceous flavor.
• Ground sumac: tangy and sour, it boosts flavor while adding a vibrant pop of color.
• Red onion: offers a crisp bite and subtle tang that enhances and complements the salad.
• Fresh mint: optional but it brings a cool, refreshing note that really elevates the overall taste.
• Lemon juice: its acidic zing balances the dish perfectly with a light, citrusy twist.
• Garlic: adds a pungent flavor kick along with healthy compounds for extra goodness.

Ingredient Quantities

• 2 lbs baby red potatoes, halved if they’re a bit large
• 3 tbsp extra-virgin olive oil (you’ll use some for roasting and some for the dressing)
• 1 tsp salt and 1/2 tsp black pepper (for roasting the potatoes)
• 1/2 red onion, thinly sliced
• 1/4 cup fresh chopped parsley
• 1/4 cup fresh chopped mint (optional but it really ups the flavor)
• 2 tbsp fresh lemon juice
• 1 1/2 tsp ground sumac
• 1 clove garlic, minced
• Extra salt and pepper to taste (for adjusting the dressing)

How to Make this

1. Preheat your oven to 425°F.

2. Put the baby red potatoes in a bowl and toss ’em with about
1.5 tbsp of extra-virgin olive oil, 1 tsp salt and 1/2 tsp black pepper, making sure each piece gets a little coating.

3. Arrange the seasoned potatoes on a baking tray, cut side down if they’re halved, and roast for 25-30 minutes until they are nicely browned and tender.

4. While the potatoes are roasting, thinly slice the 1/2 red onion and chop the parsley and mint (if you’re using it).

5. In a small bowl, mix together the lemon juice, the remaining olive oil (approx
1.5 tbsp), minced garlic, and 1 1/2 tsp of ground sumac.

6. Once the potatoes are done, let them cool for a few minutes so they don’t wilt the dressing.

7. Transfer the roasted potatoes into a large mixing bowl and add the sliced red onion, chopped parsley, and mint.

8. Pour the dressing over the warm potatoes and gently toss until everything is evenly coated.

9. Taste the salad and add extra salt and pepper if needed for that perfect flavor balance.

10. Let the salad sit for about 5 minutes to allow the flavors to meld, then enjoy your light and flavorful Mediterranean inspired sumac potato salad!

Equipment Needed

1. Oven (set at 425°F)
2. Large bowl (for tossing the potatoes with oil, salt, and pepper)
3. Baking tray (for roasting the potatoes)
4. Small bowl (for mixing the lemon juice, olive oil, garlic, and sumac)
5. Knife (for slicing the red onion and chopping the parsley, mint, and garlic)
6. Cutting board
7. Measuring spoons (for the oil, salt, pepper, lemon juice, and sumac)
8. Spatula or large spoon (for gently tossing the roasted potatoes with the dressing)

FAQ

SUMAC POTATO SALAD Recipe Substitutions and Variations

• If you dont have baby red potatoes then try baby yellow ones or even small Yukon Gold potatoes, they work pretty well for roasting.
• If you dont have extra-virgin olive oil, avocado oil or grapeseed oil are good substitutes that bring a nice mild flavor.
• If red onion is missing, you can swap it with shallots which gives a milder taste and still blends nicely.
• If fresh mint isn’t available, use dried mint (only a pinch though because its stronger) or try basil for a slightly different twist.
• If you are out of lemon juice, lime juice works similarly and still adds that refreshing tang.

Pro Tips

1. Make sure you coat every potato piece really well with oil and seasonings before roasting – this helps them get extra crispy outside and keeps ’em moist inside.

2. Let the potatoes cool down a little before you add the herbs and onion. If they’re too hot they can wilt the dressing and make everything soggy, trust me on that.

3. Don’t stress about getting your herbs and onions chopped super neat. A rough chop works awesome and it adds a bit of a rustic touch to the dish.

4. Taste your dressing before you toss it with the potatoes. Sometimes a little extra sumac or garlic can really brighten up the salad if you feel like it needs a flavor boost.