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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 4g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7.2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
