Description
A bright and flavourful Mediterranean potato salad made with tender baby potatoes, salty feta, Kalamata olives, red onion, fresh herbs, and a zesty lemon sumac dressing. Perfect for picnics, barbecues, family meals, or a light lunch.
Ingredients
For the Potato Salad
2 lb (900 g) baby potatoes, halved or quartered
1/2 small red onion, thinly sliced
3/4 cup (110 g) Kalamata olives, pitted
3/4 cup (110 g) crumbled feta cheese
1/4 cup (15 g) fresh parsley, chopped
2 tbsp fresh dill, chopped
2 tbsp fresh mint, chopped
1 tbsp fresh oregano, chopped
1 tsp sumac
For the Lemon Sumac Dressing
1/4 cup (60 ml) extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tsp honey
1 tsp Dijon mustard
1 garlic clove, finely minced
1 tsp sumac
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
For Garnishing
1 tbsp fresh parsley
1 tbsp fresh dill
1/2 tsp sumac
Extra crumbled feta
Instructions
1. Place the baby potatoes in a large pot and cover them with cold water. Add a generous pinch of salt and bring to a boil.
2. Reduce to a gentle boil and cook for 12–15 minutes, or until the potatoes are fork-tender but still hold their shape.
3. Drain the potatoes thoroughly and let them cool for about 10 minutes. Do not rinse them so they can absorb the dressing while still slightly warm.
4. Place the thinly sliced red onion in a small bowl, cover with cold water, and let it sit for 5–10 minutes to soften its sharp flavour. Drain well and pat dry.
5. In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, honey, Dijon mustard, minced garlic, sumac, dried oregano, salt, and black pepper until smooth and well combined.
6. Place the warm potatoes in a large serving bowl. Pour about two-thirds of the lemon sumac dressing over them and gently toss.
7. Let the potatoes sit for a few minutes so they can absorb the dressing.
8. Add the red onion, Kalamata olives, crumbled feta, parsley, dill, mint, fresh oregano, and 1 teaspoon of sumac. Gently fold everything together without breaking the potatoes.
9. Drizzle the remaining dressing over the salad and toss gently once more.
10. Sprinkle extra sumac over the top and let the salad rest for 15–20 minutes at room temperature. Alternatively, refrigerate it for up to 1 hour if you prefer it chilled.
11. Garnish with fresh parsley, dill, extra crumbled feta, and another light sprinkle of sumac. Serve as a Mediterranean side dish, picnic salad, barbecue accompaniment, or light lunch.
Notes
Use small baby potatoes for an even cook and naturally creamy texture. Do not overcook the potatoes; they should be fork-tender but firm enough to hold their shape. Dress the potatoes while they are still warm so they absorb the lemon sumac dressing more effectively. Soaking the red onion briefly in cold water makes its flavour milder. Use fresh parsley, dill, mint, and oregano for the best Mediterranean flavour. Gently fold in the feta so it remains in visible, creamy pieces. Adjust the amount of sumac to suit your preferred level of tanginess. Yukon Gold or other waxy potatoes can be used instead of baby potatoes. Other pitted olives can replace Kalamata olives. Goat cheese can be substituted for feta, or the cheese can be omitted for a dairy-free version. The salad can be prepared several hours ahead and refrigerated until serving. If the salad needs refreshing before serving, add a small splash of lemon juice or olive oil. Serve with grilled chicken, roasted fish, grilled vegetables, lamb, or warm pita bread. Chickpeas or grilled chicken can be added to make the salad more substantial.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean