Dinner

Sumac Potato Salad Recipe

Bymia larkspur March 21, 2026March 21, 2026

Introduction

This Sumac Potato Salad is a vibrant and tangy side dish perfect for any meal. Featuring tender potatoes mixed with bold ingredients like black olives, capers, and sun-dried tomatoes, it offers a delightful balance of flavors and textures.

A close-up view of a white bowl filled with a colorful potato salad, featuring three main layers: the bottom layer has golden yellow boiled potato chunks with a slightly rough texture; the middle layer includes sliced black olives, thin rings of purple-red onion, and small green capers scattered throughout; the top layer is garnished with fresh flat parsley leaves that are bright green and evenly spread. The salad is mixed with finely chopped herbs and a light vinaigrette, which adds a glossy, slightly oily sheen to the ingredients. The bowl rests on a white marbled surface with gentle natural lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-5 medium potatoes (Yukon gold or red potatoes work well)
1 small red onion, thinly sliced
½ cup black olives, chopped
3 small pickles, chopped
¼ cup capers
⅓ cup chopped parsley
5-6 sun-dried tomatoes, chopped
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp sumac
½ tsp chili flakes
Salt to taste

Instructions

Step 1: Boil whole, unpeeled potatoes in salted water until just tender but not mushy, about 20 minutes. Drain and let them cool slightly.
Step 2: Peel the potatoes and chop into bite-size cubes.
Step 3: In a large mixing bowl, combine the potatoes, red onion, parsley, pickles, black olives, capers, and sun-dried tomatoes. Mix gently.
Step 4: Drizzle olive oil and balsamic vinegar over the mixture. Add salt, chili flakes, and sumac for tang and spice.
Step 5: Toss everything carefully to coat the potatoes and blend flavors without breaking them up too much.
Step 6: Taste and adjust seasoning with more balsamic vinegar, salt, or chili flakes if desired. Serve and enjoy!

Tips & Variations

Use waxy potatoes like Yukon gold or red potatoes to keep the salad from becoming mushy.
For a fresher note, add a squeeze of lemon juice before serving.
Try adding chopped fresh mint or dill for an herby twist.
Substitute sun-dried tomatoes with cherry tomatoes if you prefer a milder flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors develop even more after chilling. Serve cold or at room temperature. Avoid reheating as it can make the potatoes mushy.

How to Serve

The dish is served in a white bowl on a white marbled surface, featuring a mix of chunky yellow potato pieces as the base layer. On top, there are slices of purple-red onion, small green capers, black olive slices, and bits of sun-dried red tomatoes mixed evenly throughout. Fresh green parsley leaves are scattered on the top, adding a bright touch. The colors are vibrant with a mix of yellows, greens, purples, and dark tones, and the textures show soft potatoes alongside slightly crunchy vegetables and herbs. The dish looks lightly seasoned with small specks of seasoning visible on the ingredients. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance. It tastes even better after resting, allowing the flavors to meld together.

What is sumac and can I omit it?

Sumac is a tangy, lemony spice commonly used in Middle Eastern cuisine. It adds brightness to the salad, but if unavailable, you can substitute with a little lemon zest and a pinch of salt.