Go Back
To make a vibrant sumac potato salad, you need a mix of fresh and flavorful ingredients. Each one plays a key role in creating a delicious dish. Here’s what you will need: - 1.5 lbs baby potatoes, halved - 2 tablespoons sumac - 1/4 cup olive oil - 1 lemon, juiced - 1 teaspoon honey or maple syrup - 1 cup cherry tomatoes, halved - 1/2 red onion, finely chopped - 1/2 cup fresh parsley, chopped - Salt and pepper to taste These simple ingredients work together to create a salad full of zest and flair. The baby potatoes form the base, while sumac adds a tangy twist. Olive oil and lemon juice give it a rich and bright flavor. Honey or maple syrup balances the tanginess, making the salad even more delightful. Cherry tomatoes add sweetness, and red onion brings crunch. Fresh parsley ties everything together with a burst of color. Adjust the salt and pepper to your taste for a perfect finish. First, take 1.5 pounds of baby potatoes. Cut each one in half. Place the potatoes in a pot. Fill the pot with salted water. Bring the water to a boil over medium-high heat. Cook the potatoes for about 15 to 20 minutes. You want them tender enough to pierce with a fork. When done, drain the potatoes. Let them cool a bit before mixing them into the salad. While the potatoes cool, grab a small bowl. Add 1/4 cup of olive oil. Squeeze the juice from 1 lemon into the bowl. Add 1 teaspoon of honey or maple syrup. Then, mix in 2 tablespoons of sumac. Stir the dressing well. Don't forget to sprinkle in salt and pepper to taste. This dressing brings vibrant flavor to the salad. Now, take a large mixing bowl. Add the warm potatoes you just cooked. Chop 1 cup of cherry tomatoes and add them to the bowl. Next, finely chop 1/2 of a red onion and toss it in. Finally, add 1/2 cup of fresh parsley. Pour the dressing over everything. Gently toss the salad to coat the potatoes. Make sure every piece is covered in that tasty dressing. You can serve the salad warm or chilled. Let it rest for about 10 minutes before serving. This time allows the flavors to come together nicely. Serve it as a side dish or a light main course. It pairs well with grilled meats and fish. For a final touch, sprinkle a bit of extra sumac on top. This adds even more flavor and a pop of color. You can also add a few extra parsley leaves for a fresh look. Enjoy your vibrant and flavorful sumac potato salad! To make the best sumac potato salad, follow these tips: - Choose the Right Potatoes: Use baby potatoes. They are small and tender, which makes them ideal for this salad. - Don’t Overcook the Potatoes: Cook the potatoes until they are just tender. They should hold their shape well in the salad. - Use Fresh Ingredients: Fresh parsley and ripe cherry tomatoes boost the flavor and color. - Warm Potatoes: Mix the salad while the potatoes are still warm. This helps them absorb the dressing better. - Adjust the Sumac: Feel free to adjust the amount of sumac to fit your taste. More sumac gives a stronger lemony flavor. Sumac is not just tasty; it has health perks too. It may help with digestion and act as an antioxidant. - Rich in Antioxidants: Sumac contains compounds that fight free radicals. This can help keep your body healthy. - May Lower Blood Sugar: Some studies suggest that sumac can help manage blood sugar levels. This is great for people watching their sugar intake. - Good Source of Vitamin C: The sumac berries have vitamin C, which is good for your immune system. Sumac potato salad pairs well with many dishes. Here are some ideas: - Grilled Chicken: The zesty flavor of the salad complements the smoky taste of grilled chicken. - Fish Tacos: The salad adds a fresh twist to spicy fish tacos. - Falafel: Pair it with crispy falafel for a filling meal. - Pita Bread: Serve the salad with warm pita for a light lunch. - Roasted Vegetables: The salad balances well with hearty roasted veggies. Explore these pairings to enhance your meal experience! {{image_2}} You can change a few ingredients in sumac potato salad. For a creamier texture, try adding Greek yogurt. This will give a nice tang. You can also swap cherry tomatoes for diced bell peppers. This adds color and crunch. If you want more protein, toss in chickpeas or diced feta cheese. Both options work well with the flavors in the salad. Sumac potato salad is flexible in how you serve it. Serve it warm right after mixing, or chill it for an hour. Cold salad is a refreshing choice on hot days. You can also use it as a side dish. It pairs well with grilled meats or fish. For a picnic, pack it in a reusable container. This makes it easy to transport and share. You can adjust this salad based on the season. In spring, add fresh peas or asparagus for a pop of green. In summer, include diced cucumbers for a crisp bite. For fall, consider adding roasted sweet potatoes or apples. These ingredients create a warm, cozy feel. In winter, use roasted root vegetables like carrots or beets. Each season brings new flavors and keeps the salad exciting. To keep your sumac potato salad fresh, store it in an airtight container. Place the container in the fridge. Make sure the salad cools down before you seal it. This helps prevent extra moisture. The salad lasts for about 3 days in the fridge. If you want to enjoy warm sumac potato salad, reheat it gently. Place it in a pan over low heat. Stir often to avoid burning. You can also microwave it in short bursts. Heat for 30 seconds at a time. Check the temperature between bursts until it's warm. Freezing is not the best option for this salad. The potatoes can become mushy when thawed. If you must freeze it, pack it tightly in an airtight container. Use it within a month for the best taste. When ready to eat, thaw it overnight in the fridge before reheating. Sumac is a spice made from dried berries. It has a tangy and lemony flavor. This spice adds brightness to dishes. You can find sumac in many grocery stores. It is great for seasoning meats, salads, and dressings. When you use it in potato salad, it gives a fresh twist. Yes, you can make this salad ahead of time. It keeps well in the fridge. Just mix the salad and dressing. Store them separately until you are ready to serve. This way, the potatoes won’t get mushy. The flavors will blend nicely if you let it sit for a while. Absolutely! This sumac potato salad is vegan-friendly. It contains no animal products. Instead, it uses olive oil and maple syrup for flavor. This makes it a healthy choice for everyone. It’s also a great side dish at any gathering. Sumac is a versatile spice. You can use it in many dishes. Try it in your grilled meats or fish for added flavor. It also works well in salads or hummus. You can even sprinkle it on roasted veggies. Sumac will add a unique taste to your meals. This blog showed how to make a fresh potato salad. You started with baby potatoes, added flavor with sumac, and topped it off with herbs. I shared tips for a tasty dressing and how to serve it well. Don't forget the health perks of sumac! You can customize this salad for each season. Lastly, I gave storage advice to keep it fresh. Enjoy making this delightful dish that fits any meal!

Sumac Potato Salad

Discover the vibrant flavors of Sumac Potato Salad that will elevate your next meal! This simple, fresh dish combines baby potatoes, juicy cherry tomatoes, and a tangy sumac dressing for a delightful twist. Whether served warm or chilled, it's perfect for any occasion. Ready to impress your guests? Click through to explore the full recipe and enjoy a delicious side that’s easy to make and packed with taste!
Print Recipe Pin Recipe

Ingredients
  

1.5 lbs baby potatoes, halved

2 tablespoons sumac

1/4 cup olive oil

1 lemon, juiced

1 teaspoon honey or maple syrup

1 cup cherry tomatoes, halved

1/2 red onion, finely chopped

1/2 cup fresh parsley, chopped

Salt and pepper to taste

Instructions
 

Cook the Potatoes: Place the halved baby potatoes in a pot of salted water. Bring to a boil over medium-high heat and cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain and let them cool slightly.

    Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey (or maple syrup), and sumac. Season with salt and pepper to taste.

      Mix the Salad: In a large mixing bowl, combine the warm potatoes, halved cherry tomatoes, chopped red onion, and parsley. Pour the dressing over the salad and gently toss to combine, ensuring all the potatoes are coated.

        Serve: Allow the salad to rest for about 10 minutes to let the flavors meld. You can serve it warm or chilled, depending on your preference.

          Garnish: Add a sprinkle of extra sumac on top before serving for an extra burst of flavor.

            Prep Time: 10 mins | Total Time: 30 mins | Servings: 4