Description
A vibrant Mediterranean potato salad with Yukon gold potatoes, briny capers, sun-dried tomatoes, and a zesty sumac-dressed balsamic vinaigrette. Light, herbaceous, and perfect as a vegan meal or side for grilled proteins.
Ingredients
Potatoes (Yukon Gold or Red)
Small Red Onion
Black Olives
Small Pickles
Capers
Fresh Parsley
Sun Dried Tomatoes
Sumac
Balsamic Vinegar
Olive Oil
Salt
Freshly Ground Black Pepper
Instructions
Peel and boil whole potatoes in salted water until tender (10–12 minutes). Transfer to a large bowl and let cool slightly.
Meanwhile, thinly slice red onion and soak in cold water while potatoes cool.
Finely chop black olives, small pickles, and sun-dried tomatoes. Add to potato bowl.
In a small jar, whisk balsamic vinegar, olive oil, sumac, and a pinch of salt to form a dressing. Pour over salad.
Add chopped parsley, capers, and drained/red onion (drained and patted dry). Gently toss to combine.
Notes
Soak red onions for 10 minutes for milder flavor. For best texture, boil potatoes whole before cubing. Store in airtight container for up to 2 days.
- Prep Time: 15
- Cook Time: 20
- Category: Easy Pasta Recipes for Quick Family Dinners
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg