Description
A vibrant Mediterranean Potato Salad featuring tender new potatoes tossed in a zesty dressing of olive oil, red wine vinegar, sumac, and lemon juice, complemented by kalamata olives, capers, red onion, and fresh parsley. This salad offers a flavorful, refreshing side dish perfect for any occasion.
Ingredients
Scale
Potatoes
- 750 g new potatoes, scrubbed
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
Add-ins
- ½ 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 the Potatoes: Transfer the scrubbed new potatoes to a pot of salted water. Bring the water to a boil and cook the potatoes for 20-25 minutes, or until they are just tender when pierced with a fork. Drain, peel while still warm, and slice or chunk the potatoes as desired.
- Prepare the Dressing: In a large bowl, whisk together extra-virgin olive oil, red wine vinegar, sumac, grainy Dijon mustard, freshly squeezed lemon juice, minced garlic, salt, and freshly ground pepper until well combined.
- Toss Potatoes with Dressing: Add the warm, sliced potatoes to the bowl with the dressing. Toss gently to coat the potatoes evenly with the mixture.
- Add the Flavors: Mix in coarsely chopped kalamata olives, roughly chopped capers, finely diced red onion, and chopped flat-leaf parsley. Stir gently until everything is well incorporated.
- Adjust Seasoning: Taste the salad and adjust salt, pepper, or sumac as needed for your preferred flavor balance.
- Serve: Allow the salad to come to room temperature before serving. Optionally, sprinkle a little extra sumac on top for garnish and added tang. Enjoy your fresh Mediterranean Potato Salad!
Notes
- Using new potatoes gives the salad a tender yet firm texture that holds well when tossed.
- Peeling the potatoes while warm makes it easier and helps absorb the dressing better.
- Sumac adds a unique tangy flavor that’s characteristic of Mediterranean cuisine, but you can substitute with lemon zest if unavailable.
- This salad can be served warm, at room temperature, or chilled depending on preference.
- For added freshness, garnish with extra parsley or a sprinkle of additional sumac before serving.
