I love making this sumac potato salad when I want something fresh, vibrant, and full of Mediterranean character without relying on heavy dressings. I always find it refreshing how simple ingredients like potatoes, herbs, olive oil, and sumac can come together to create a dish that feels both comforting and light. I often serve it as a side for gatherings, but I also enjoy it on its own as an easy, satisfying meal.
Why You’ll Love This Recipe
I like this recipe because it’s a lighter alternative to classic creamy potato salads while still being incredibly flavorful. I enjoy how the fresh parsley brightens every bite, while the sumac and balsamic vinegar add a tangy depth that keeps the salad interesting. I also appreciate how versatile it is, since I can easily adjust the ingredients based on what I have on hand or serve it at room temperature or chilled depending on the occasion.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4–5 medium potatoes (Yukon gold or red potatoes)
1 small red onion, thinly sliced
½ cup black olives, chopped
3 small pickles, chopped
¼ cup capers
⅓ cup chopped parsley
5–6 sun-dried tomatoes, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon sumac
½ teaspoon chili flakes
Salt to taste
Directions
I start by boiling the whole, unpeeled potatoes in salted water until they are just tender, which usually takes about 20 minutes. I drain them and let them cool slightly before peeling and cutting them into bite-sized cubes.
I place the potatoes in a large mixing bowl and add the red onion, parsley, pickles, black olives, capers, and sun-dried tomatoes. I gently mix everything together so the potatoes stay intact.
I drizzle the olive oil and balsamic vinegar over the salad, then add salt, chili flakes, and sumac. I toss everything carefully until the potatoes are well coated and the flavors are evenly distributed. I taste and adjust the seasoning if needed, then serve and enjoy.
Servings And Timing
I usually make this recipe to serve 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
I sometimes add diced cucumber or fresh tomatoes when I want extra freshness and crunch. If I’m in the mood for more heat, I increase the chili flakes slightly. I also like swapping parsley for fresh mint or dill to give the salad a different herbal note.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. I prefer letting the salad come to room temperature before serving again, since the flavors taste more vibrant that way. I don’t usually reheat it, as I enjoy it best cool or at room temperature.
FAQs
Can I make this salad ahead of time?
I often prepare it a few hours in advance and let it sit so the flavors can meld beautifully.
What type of potatoes work best?
I like using Yukon gold or red potatoes because they hold their shape and have a creamy texture.
Is this salad served warm or cold?
I usually serve it at room temperature, but I also enjoy it chilled on warmer days.
Can I substitute the balsamic vinegar?
I sometimes use lemon juice or red wine vinegar when I want a slightly different tang.
Is this recipe suitable for meal prep?
I find it great for meal prep since it keeps well and tastes even better the next day.
Conclusion
I keep coming back to this sumac potato salad because it’s simple, nourishing, and full of bold Mediterranean flavors. I enjoy how it fits effortlessly into casual meals, picnics, or family gatherings, and I love that it proves a potato salad can be both light and exciting at the same time.
A fresh and vibrant Mediterranean-style potato salad made with tender potatoes, herbs, olives, pickles, and a tangy sumac and balsamic dressing — a light, flavorful twist on traditional potato salad.
Total Time:30 minutes
Yield:4 servings
Ingredients
4–5 medium potatoes (Yukon gold or red potatoes)
1 small red onion, thinly sliced
½ cup black olives, chopped
3 small pickles, chopped
¼ cup capers
⅓ cup chopped parsley
5–6 sun-dried tomatoes, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon sumac
½ teaspoon chili flakes
Salt to taste
Instructions
Boil whole unpeeled potatoes in salted water for about 20 minutes or until just tender. Drain and let cool slightly.
Peel and cube the potatoes into bite-sized pieces.
Place potatoes in a large mixing bowl and add red onion, black olives, pickles, capers, parsley, and sun-dried tomatoes. Mix gently.
Drizzle with olive oil and balsamic vinegar, then sprinkle in salt, chili flakes, and sumac.
Toss carefully to coat the potatoes evenly with the dressing and seasonings.
Taste and adjust seasoning if needed. Serve at room temperature or chilled.
Notes
Use lemon juice or red wine vinegar instead of balsamic for a variation in flavor.
Try fresh mint or dill in place of parsley for a different herb profile.
Let the salad sit for a few hours before serving for deeper flavor.
Serve cold on warm days or room temp for best flavor balance.
