Description
This Mediterranean Potato Salad is a flavorful and vibrant dish perfect for any occasion. With a zesty sumac dressing and a mix of olives, capers, and fresh herbs, it’s a refreshing twist on a classic potato salad.
Ingredients
Units
Scale
Potato Salad:
- 750 g new potatoes, scrubbed
- 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
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
Instructions
- Cook the Potatoes: Transfer the potatoes to a pot of cold salted water. Boil until tender, about 20-25 minutes. Peel and cut into slices or chunks.
- Prepare the Dressing: Mix together the dressing ingredients in a small bowl.
- Combine Ingredients: Transfer warm potatoes to a bowl, pour dressing over them. Add olives, capers, red onion, parsley, salt, and pepper. Toss to combine.
- Adjust Seasoning: Taste and adjust seasoning as needed. Serve at room temperature.
Notes
- If using red or light-colored potatoes, you can leave the skin on for added fiber and nutrients.
- Capers in brine can vary in vinegar content; rinse if desired to reduce vinegar flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg