Warm Sumac Potato Salad with Red Onion
Sumac Potato Salad combines tender potatoes with olive oil, lemon, red onion, and vibrant sumac for a tangy Mediterranean-inspired side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
2 pounds Yukon Gold or red potatoes cut into chunks
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 tablespoons sumac divided
1/4 cup thinly sliced red onion
1/4 cup chopped fresh parsley
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Instructions
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Place potato chunks in a pot and cover with cold salted water.
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Bring to a boil and cook 12 to 15 minutes until fork-tender.
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Drain and transfer warm potatoes to a large bowl.
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Whisk olive oil, lemon juice, salt, pepper, and half the sumac.
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Pour dressing over warm potatoes and toss gently.
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Add red onion and parsley, then sprinkle remaining sumac.
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Fold carefully and let rest 20 minutes before serving.
Notes
Do not overcook potatoes to prevent a mushy texture.
Add herbs just before serving for brightest flavor.
Serve warm or at room temperature.
Find it online: https://foodemily.com/warm-sumac-potato-salad-with-red-onion/