Description
A vibrant and tangy Mediterranean Potato Salad featuring tender new potatoes tossed in a zesty dressing of olive oil, red wine vinegar, sumac, and lemon juice, complemented by kalamata olives, capers, red onion, and fresh parsley. Perfect as a flavorful side dish served at room temperature.
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 filled with salted water. Bring the water to a boil and cook the potatoes until they are just tender, which should take about 20 to 25 minutes. Once cooked, peel the potatoes and slice or chunk them into bite-sized pieces.
- Make Dressing: In a separate 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 these ingredients together until you have a smooth, well-blended dressing.
- Combine Ingredients: While the potatoes are still warm, gently toss them with the prepared dressing. Then add the coarsely chopped kalamata olives, roughly chopped capers, finely diced red onion, and chopped flat-leaf parsley. Season with additional salt and pepper to your taste and mix everything thoroughly but gently to combine the flavors without breaking the potatoes.
- Adjust Seasoning: Taste the salad and adjust the seasoning as needed, adding more salt, pepper, or sumac for extra tanginess if desired.
- Serve: Serve the Mediterranean potato salad at room temperature. This dish is perfect as a flavorful side that complements a variety of Mediterranean-inspired meals.
Notes
- This salad can be made a few hours in advance to allow the flavors to meld further.
- Use fresh flat-leaf parsley for the best flavor and color.
- Sumac adds a lemony tang; if unavailable, a little extra lemon juice can be used instead.
- Serve as a side dish with grilled meats or vegetables for a complete Mediterranean meal.
- Leftovers can be stored in the refrigerator for up to 2 days but bring to room temperature before serving for best flavor.
