Description
This Mediterranean Potato Salad is a vibrant, tangy dish featuring tender new potatoes dressed with a zesty blend of olive oil, lemon juice, and sumac, complemented by briny kalamata olives, capers, and fresh parsley. Perfect for a light lunch or as a flavorful side for any Mediterranean-inspired meal, this salad is quick to prepare and best enjoyed at room temperature.
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 Potatoes: Transfer the scrubbed new potatoes to a pot of salted water. Bring the water to a boil, then reduce heat and simmer until the potatoes are just tender, about 20-25 minutes. Drain, then peel and cut the potatoes into slices or chunks as preferred.
- Prepare Dressing: In a mixing bowl, whisk together the extra-virgin olive oil, red wine vinegar, sumac, grainy Dijon mustard, lemon juice, minced garlic, and season with sea salt and freshly ground pepper to taste until fully combined.
- Toss Salad: While the potatoes are still warm, gently toss them with the prepared dressing to allow the flavors to meld. Add the coarsely chopped kalamata olives, drained and chopped capers, finely diced red onion, and chopped flat-leaf parsley. Mix thoroughly but gently to combine all ingredients evenly.
- Adjust Seasoning: Taste the salad and adjust the seasoning with additional salt, pepper, or sumac as needed to your preference.
- Serve: Serve the Mediterranean potato salad at room temperature to fully enjoy the complex flavors. Garnish with a sprinkle of extra sumac if desired. Enjoy as a side dish or light meal.
Notes
- If new potatoes are not available, use baby potatoes or fingerlings for a similar texture and flavor.
- Sumac adds a unique tangy flavor; if unavailable, substitute with a splash of extra lemon juice or a pinch of mild vinegar.
- The salad can be made ahead and chilled; bring it back to room temperature before serving to enhance flavors.
- Adjust the amount of garlic and mustard to suit your taste preferences.
- For a vegan version, ensure the mustard used is free from animal products (most Dijon mustard is vegan-friendly).
