Description
This Mediterranean Potato Salad combines tender new potatoes with a tangy dressing featuring extra-virgin olive oil, lemon, and sumac. Enhanced with kalamata olives, capers, and fresh parsley, it’s a vibrant, flavorful salad perfect for a light lunch or a side dish at any Mediterranean-inspired meal.
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 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: Place the scrubbed new potatoes into a pot of salted water. Bring the water to a boil and cook the potatoes until just tender, about 20 to 25 minutes. Drain, then peel if desired, and slice or chunk the potatoes while still warm.
- Make Dressing: In a mixing bowl, whisk together the extra-virgin olive oil, red wine vinegar, sumac, grainy Dijon mustard, freshly squeezed lemon juice, minced garlic, sea salt, and freshly ground pepper until well emulsified.
- Combine Ingredients: Toss the warm potatoes gently in the prepared dressing to coat them thoroughly. Add the coarsely chopped kalamata olives, drained and chopped capers, finely diced red onion, and chopped flat-leaf parsley. Mix everything well but gently to combine the flavors without breaking the potatoes.
- Adjust Seasoning: Taste the salad and adjust the seasoning with additional sea salt and freshly ground black pepper as needed to balance the flavors.
- Serve: Allow the salad to reach room temperature before serving to enhance the flavors, then sprinkle a little extra sumac on top for garnish and enjoy.
Notes
- Using new potatoes keeps the texture tender and creamy, perfect for salads.
- Sumac adds a lemony tang that brightens the dressing without overpowering it.
- You can prepare this salad a few hours ahead; the flavors will meld beautifully.
- Serve at room temperature for the best flavor and texture.
- Adjust the quantity of garlic based on your preference for a milder or stronger flavor.
- This salad pairs perfectly with grilled meats or as a standalone light meal.
