Description
This Mediterranean Potato Salad is a flavorful twist on a classic dish. Tender new potatoes are combined with briny kalamata olives, zesty capers, red onion, and fresh parsley, all tossed in a tangy sumac dressing. Perfect for picnics, barbecues, or as a side dish for any meal!
Ingredients
Units
Scale
Potato Salad:
- 750 g new potatoes, scrubbed
Sumac Dressing:
- 4 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 2 tsp sumac, plus extra to serve
- 1 tsp grainy Dijon mustard
- 1 tbsp freshly squeezed lemon juice
- 1 small garlic clove, minced
- Sea salt and freshly ground pepper, to taste
- 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
Instructions
- Cook Potatoes: Transfer the potatoes to a pot of salted water, bring to a boil, and cook until just tender (20-25 minutes). Peel and slice or chunk the potatoes.
- Make Dressing: In a bowl, mix olive oil, red wine vinegar, sumac, mustard, lemon juice, garlic, salt, and pepper.
- Combine Ingredients: Toss warm potatoes with dressing. Add olives, capers, red onion, parsley, salt, and pepper. Mix well.
- Adjust Seasoning: Taste and adjust salt and pepper as needed.
- Serve: Serve at room temperature and enjoy!
Notes
- For a milder flavor, rinse capers packed in vinegar before use.
Nutrition
- Serving Size: 1 serving
- Calories: 275 kcal
- Sugar: 3g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
