SUMAC POTATO SALAD Recipe

I’m sharing a Sumac Potato Salad starring baby potatoes, extra virgin olive oil, fresh lemon juice, ground sumac, minced garlic, thinly sliced red onion, chopped parsley, capers and Kalamata olives, finished with crumbled feta. Light, herb forward and tangy, this Mediterranean inspired salad is irresistibly bright.

I never thought a potato salad could make me do a double take but this Sumac Potato Salad does. I start with 2 pounds baby potatoes, scrubbed and cut into bite size pieces, roast or boil till tender, then toss them in a punchy dressing of extra virgin olive oil, fresh lemon juice, Dijon mustard and red wine vinegar.

Ground sumac gives it that tart, almost berry like zing, while minced garlic and thinly sliced red onion add bite. I fold in lots of chopped flat leaf parsley, a few capers and halved Kalamata olives for salty pops, and top with crumbled feta if I want richness.

It’s light but packed with flavor, fits right into Healthy Potato Salads and feels at home on a Mediterranean Food Buffet. If you love salads with olive oil and simple budget salad recipes you’ll keep making this again, even on weekday nights.

Ingredients

• Potatoes: starchy, good carbs and fiber, filling, mild flavor that soaks up dressings.
• Sumac: tangy, lemony spice, adds sour brightness and antioxidants, low calorie.
• Lemon juice: acids give bright sour zip, vitamin C, cuts richness.
• Olive oil: healthy fats, heart friendly, adds richness and silky mouthfeel.
• Garlic: pungent, adds savory depth, some immune benefits, not sweet.
• Red onion: crunchy, sharp sweet sour notes, has fiber and antioxidants.
• Parsley: fresh herb, adds bright green flavor, it’s got vitamin K and freshness.
• Capers: salty tang, floral briny pop, tiny but punchy, cuts richness.
• Feta: salty creamy, adds tang and protein, boosts savory, optional topping.

Ingredient Quantities

• • 2 pounds (about 900 g) baby potatoes or Yukon Gold, scrubbed and cut into bite size pieces

• • 3 tablespoons extra virgin olive oil

• • 2 to 3 tablespoons fresh lemon juice

• • 2 teaspoons ground sumac

• • 1 to 2 garlic cloves, minced

• • 1 small red onion thinly sliced

• • 1 teaspoon Dijon mustard

• • 1 tablespoon red wine vinegar

• • 1/2 cup fresh flat leaf parsley, roughly chopped

• • 1/4 cup fresh mint leaves, chopped optional

• • 2 tablespoons capers, rinsed and drained

• • 1/3 cup Kalamata olives, pitted and halved optional

• • Salt 1 to 1 1/2 teaspoons, plus more to taste

• • Freshly ground black pepper about 1/2 teaspoon, to taste

• • 4 ounces (about 110 g) crumbled feta optional for serving

How to Make this

1. Scrub the potatoes and cut into bite size pieces, put them in a pot, cover with cold salted water and bring to a boil. Cook until just tender when pierced with a fork, about 12 to 15 minutes depending on size, then drain and let them steam-dry for a minute or two.

2. While the potatoes cook, make the dressing: whisk together 3 tablespoons extra virgin olive oil, 2 to 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 2 teaspoons ground sumac, 1 to 2 minced garlic cloves, 1 to 1 1/2 teaspoons salt and about 1/2 teaspoon freshly ground black pepper. Taste and adjust lemon or salt if needed.

3. Thinly slice the small red onion and rinse the capers under cold water, drain them well. Pit and halve about 1/3 cup Kalamata olives if using.

4. Roughly chop 1/2 cup flat leaf parsley and chop 1/4 cup mint if you want that fresh pop.

5. If the potatoes are still warm, put them in a large bowl and pour most of the dressing over them while they’re warm so they absorb flavor. If they’re completely cold, warm a few tablespoons of the dressing or add a splash of warm potato cooking water to loosen it.

6. Add the sliced red onion, rinsed capers, halved olives (if using), and chopped herbs to the potatoes. Toss gently but thoroughly so everything is coated. Save a little dressing for later in case it needs brightening.

7. Taste and adjust seasoning, add more salt, pepper, lemon juice or sumac as you like. If it seems dry, drizzle the reserved dressing or another tablespoon of olive oil.

8. Let the salad sit at room temperature for at least 15 minutes so flavors meld, or chill for up to a few hours. If chilled, bring back to near room temp before serving for best flavor.

9. Just before serving, sprinkle crumbled feta (about 4 ounces) over the top if using, give a final gentle toss or leave it on top as a garnish, and serve.

Equipment Needed

1. Large pot with lid (for boiling potatoes)
2. Colander (to drain and steam‑dry potatoes)
3. Potato scrub brush or stiff brush
4. Cutting board
5. Chef’s knife
6. Paring knife (for pitting/halving olives)
7. Measuring spoons (tablespoon and teaspoon)
8. Measuring cup (for 1/3 cup and 1/2 cup amounts)
9. Citrus juicer or reamer (for fresh lemon juice)
10. Small bowl or mason jar (to mix whisked dressing)
11. Whisk or fork (to emulsify dressing)
12. Large mixing bowl (to combine potatoes, herbs and add dressing)
13. Fine mesh sieve (to rinse capers)
14. Wooden spoon or silicone spatula (to toss gently)
15. Salad servers or large serving spoon and fork
16. Kitchen towel or paper towels (for drying and cleanup)

FAQ

SUMAC POTATO SALAD Recipe Substitutions and Variations

• Potatoes: swap baby potatoes for fingerlings, small red potatoes, or Yukon Golds you already have. You can even use sweet potatoes for a sweeter, earthier twist but cook until tender and cut a bit smaller so they warm through evenly.
• Ground sumac: if you dont have sumac try 1 tsp lemon zest plus a pinch smoked paprika for brightness, or 1 tsp dried lemon peel. Za’atar works too and will add herbier notes.
• Capers / Kalamata olives: substitute green olives, chopped cornichons for a vinegary snap, or finely chopped anchovy fillets for salty umami. If you use anchovies cut back a little on added salt.
• Dijon mustard / red wine vinegar: use whole grain or yellow mustard in the same measure, and swap red wine vinegar for sherry vinegar, white wine vinegar, or apple cider vinegar. Milder vinegars may need a touch more to taste.
• Feta: replace with crumbled goat cheese, ricotta salata, or omit and toss in toasted pine nuts or almonds for richness and texture. Expect goat cheese to be creamier and less salty.

Pro Tips

– Cut the potatoes into similar sized pieces so they cook evenly, and don’t overcook them. Let them steam-dry a minute after draining and toss them while they’re still a bit warm so they soak up more dressing, otherwise the salad can end up kinda bland.

– Emulsify the dressing good: whisk the mustard into the lemon, vinegar and olive oil until it’s smooth so it clings to the potatoes. If the potatoes are cold, warm a tablespoon or two of the dressing or stir in a splash of the hot potato cooking water to loosen it, that helps everything coat better.

– Rinse the capers well and thinly slice the onion. If the onion’s too sharp, soak it for 5 minutes in cold water or just give it a quick massage with a pinch of salt to mellow it out. Add herbs at the end so they stay bright, and use mint sparingly or it’ll overpower the parsley.

– Save a little dressing and taste before serving, you may need more lemon or salt after it sits. Crumbled feta goes on last, and let the salad sit at room temp for at least 15 minutes so flavors marry. Leftovers keep well for a day or two, just bring back up to near room temp before eating.