Description
A vibrant Mediterranean Potato Salad featuring tender new potatoes tossed in a zesty dressing of olive oil, red wine vinegar, lemon, and sumac, combined with briny olives, capers, red onion, and fresh parsley. This flavorful salad is perfect as a side dish served at room temperature for any occasion.
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
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 and bring to a boil. Cook them until just tender, about 20-25 minutes. Drain, 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 combined and emulsified.
- Combine Ingredients: Toss the warm potatoes gently with the prepared dressing to allow the flavors to meld. Then add the coarsely chopped kalamata olives, roughly chopped capers, finely diced red onion, and chopped flat-leaf parsley. Mix all ingredients thoroughly but gently to preserve the potato texture.
- Adjust Seasoning: Taste the salad and season with additional sea salt, freshly ground pepper, or sumac if desired to enhance the flavors.
- Serve: Serve the Mediterranean potato salad at room temperature. It can be enjoyed immediately or allowed to rest for a bit to deepen the flavor infusion.
Notes
- Use new potatoes for the best texture and flavor; they hold together well without becoming mushy.
- You can peel the potatoes if you prefer a smoother texture, but leaving the skins on adds color and nutrients.
- Sumac adds a wonderful citrusy tang; don’t skip it or substitute with lemon zest if unavailable.
- This salad can be made a few hours ahead and kept at room temperature or chilled slightly before serving.
- For a vegan version, this recipe is naturally vegan-friendly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
