Description
This vibrant sumac potato salad recipe brings bold Middle Eastern flavors to your table with its distinctive tangy-citrusy taste. This vegan potato salad with sumac delivers incredible flavor without any oil or heavy dressings, making it perfect for barbecues, picnics, and meal prep.
Ingredients
- 2 pounds baby potatoes (or Yukon Gold, cut into 1-inch pieces)
- 1 teaspoon salt (for boiling water)
- 3 tablespoons ground sumac (the star ingredient!)
- 1/4 cup fresh lemon juice (about 2 large lemons)
- 2 tablespoons water
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 2 tablespoons fresh dill, chopped
Instructions
- Prepare the Potatoes: Wash potatoes thoroughly. If using baby potatoes, leave whole or cut in half. For larger potatoes, cut into uniform 1-inch pieces. Fill a large pot with water, add 1 teaspoon salt, and bring to a rolling boil.
- Cook the Potatoes: Add potatoes to boiling water and cook for 12-15 minutes, or until fork-tender but not mushy. Test a piece after 12 minutes – it should be creamy inside but not falling apart.
- Create Ice Bath: While potatoes cook, prepare a large bowl with ice water. This will stop the cooking process and maintain perfect texture.
- Shock and Cool: Drain potatoes immediately and transfer to ice bath. Cool for 2-3 minutes, then drain thoroughly and pat dry with a clean kitchen towel.
- Make Sumac Dressing: In a small bowl, whisk together ground sumac, fresh lemon juice, water, salt, black pepper, and garlic powder. Let sit for 5 minutes to allow sumac to bloom.
- Prep Vegetables: Dice cucumber into small pieces, halve cherry tomatoes, slice red onion thinly, and finely chop all fresh herbs.
- Combine Everything: In a large serving bowl, combine cooled potatoes with prepared vegetables and herbs. Pour sumac dressing over mixture and toss gently but thoroughly.
- Final Season and Rest: Taste and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Storage: Store in refrigerator for up to 4 days. Flavors improve with time!
Sumac Tips: Look for bright red, finely ground sumac with strong tangy aroma. Avoid brown or odorless sumac.
Make Ahead: This sumac potato salad recipe tastes even better the next day as flavors meld together.
Substitutions: If no sumac available, use lemon zest + paprika, though flavor will differ. For onion-free version, use fennel or celery.
- Prep Time: 15
- Cook Time: 20
- Category: Side Dish
- Method: No-Cook
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 400mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sumac potato salad recipe, vegan potato salad with sumac, Middle Eastern potato salad, tangy potato salad, oil-free potato salad, lemony vegan potato salad, herbed potato salad