Description
This Mediterranean Potato Salad is a vibrant and flavorful dish combining tender new potatoes with a zesty dressing made from olive oil, red wine vinegar, lemon juice, and sumac. Enhanced with kalamata olives, capers, red onion, and fresh parsley, this salad is perfect as a side for warm-weather meals or a light lunch.
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
Salad Ingredients
- 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 it to a boil, and cook the potatoes until just tender, approximately 20 to 25 minutes. Drain and let cool slightly before peeling and slicing or chunking the potatoes.
- Make Dressing: In a mixing bowl, combine the extra-virgin olive oil, red wine vinegar, sumac, grainy Dijon mustard, freshly squeezed lemon juice, minced garlic, sea salt, and freshly ground pepper. Whisk thoroughly until the dressing is smooth and emulsified.
- Combine Ingredients: While the potatoes are still warm, gently toss them with the prepared dressing to allow the flavors to infuse. Add the coarsely chopped kalamata olives, drained and chopped capers, finely diced red onion, and chopped flat-leaf parsley. Mix everything well to evenly distribute the ingredients.
- Adjust Seasoning: Taste the salad and adjust the seasoning with additional sea salt, freshly ground pepper, and extra sumac if desired to enhance the flavor.
- Serve: Serve the Mediterranean potato salad at room temperature. It can be enjoyed immediately or allowed to rest for a short while for the flavors to meld beautifully.
Notes
- Using new potatoes adds a creamy texture and holds shape well after boiling.
- Peeling the potatoes is optional if desired; the skin adds a rustic feel and nutrients.
- Sumac provides a tangy, lemony flavor; if unavailable, extra lemon juice can be used.
- This salad is best served at room temperature but can be chilled briefly before serving.
- You can prepare the dressing a few hours ahead to deepen the flavors.
