Description
This Mediterranean Potato Salad is a flavorful and vibrant dish that combines tender new potatoes with kalamata olives, capers, red onion, and a zesty sumac dressing. Perfect for a light and refreshing meal or as a side dish for barbecues and gatherings.
Ingredients
Units
Scale
Potato Salad:
- 750 g new potatoes, scrubbed
For the Salad:
- 1/2 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
- Sea salt and freshly ground pepper, to taste
Sumac Dressing:
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons sumac plus extra to serve
- 1 teaspoon grainy Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 small garlic clove minced
- Sea salt and freshly ground pepper to taste
Instructions
- Cook Potatoes: Transfer the potatoes to a large pot of cold salted water, bring to a boil, and cook until just tender, about 20-25 minutes. Peel off the skin and cut into slices or chunks.
- Prepare Dressing: Mix together the dressing ingredients in a small bowl.
- Combine Ingredients: In a serving bowl, toss warm potatoes with dressing. Add olives, capers, red onion, and parsley. Season with salt and pepper, toss to combine.
- Adjust Seasoning: Taste and adjust seasoning as desired. Serve at room temperature.
Notes
- Capers in brine can be found in organic stores. Rinse if too vinegary.
- For added nutrients, leave the skin on light-colored potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 3g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
