Classic Mediterranean Sumac Potato Salad

If you ask me, potato salad is one of those dishes that deserves a fresh take every now and then.

This Mediterranean-inspired version trades mayo for a simple balsamic and olive oil dressing that lets the ingredients really shine. Briny olives and capers meet the tangy bite of pickles and sun-dried tomatoes, while sumac adds that hard-to-place lemony zip.

Fresh herbs like parsley and mint keep things bright, and thin slices of red onion give each bite a little kick. The potatoes soak up all that flavor while still holding their shape.

It’s a side dish that works just as well at a backyard barbecue as it does on a weeknight dinner table.

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What Kind of Potatoes Should I Use?

For potato salad, you’ll want to pick a variety that holds its shape well after cooking. Waxy potatoes like Yukon Gold, red potatoes, or fingerlings are your best bet since they stay firm and don’t fall apart when you toss them with the dressing. Avoid russet or Idaho potatoes for this recipe – they’re too starchy and tend to get mushy, which isn’t what you want in a salad. If you’re not sure what you have, just look for potatoes with thin, smooth skin rather than thick, rough skin, and you’ll be on the right track.

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Options for Substitutions

This potato salad is pretty forgiving when it comes to swapping ingredients:

• Potatoes: Any potato works here – waxy varieties like red or Yukon gold hold their shape better, while russets give you a creamier texture. Just adjust cooking time based on the size you cut them.
• Sumac: Sumac gives this salad its signature tangy flavor, so it’s really the star here. If you absolutely can’t find it, try a mix of lemon zest and a squeeze of lemon juice, though the flavor won’t be quite the same.
• Black olives: Kalamata or green olives work great too. Just keep in mind that Kalamata olives are a bit more intense, so you might want to use slightly less.
• Sun dried tomatoes: Cherry tomatoes or regular diced tomatoes can step in, though you’ll miss that concentrated sweet-tart flavor. If using fresh tomatoes, you might want to add a tiny bit more balsamic vinegar.
• Balsamic vinegar: Red wine vinegar or apple cider vinegar work as substitutes. Start with a bit less since they can be sharper than balsamic.
• Parsley: Fresh cilantro, dill, or mint can replace parsley depending on what flavor profile you prefer.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato salad is overdressing it while the potatoes are still warm, which causes them to absorb too much liquid and become mushy – let your cubed potatoes cool for about 10 minutes before adding the dressing so they maintain their shape.

Another common error is cutting the potatoes into uneven pieces, which leads to some being undercooked and others falling apart, so aim for uniform 1-inch cubes for consistent texture throughout.

Don’t skip salting your boiling water generously (it should taste like the sea), as this is your only chance to season the potatoes from the inside out, making a huge difference in the final flavor.

Finally, resist the urge to serve this salad immediately – letting it sit in the fridge for at least an hour allows the sumac and balsamic vinegar to work their magic, bringing all those Mediterranean flavors together.

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What to Serve With Potato Salad?

This Mediterranean potato salad is packed with bold flavors from the sumac and olives, so it pairs really well with grilled meats like chicken kebabs, lamb chops, or even a simple grilled steak. It’s also great alongside falafel or grilled halloumi cheese if you’re going for a vegetarian spread. Since it’s already a pretty hearty side dish, you could round out the meal with some warm pita bread and a light cucumber yogurt sauce or tzatziki for dipping. This salad also works perfectly at picnics or potlucks since it tastes even better after sitting for a bit and letting all those flavors meld together.

Storage Instructions

Store: This potato salad actually gets better after sitting for a few hours as the flavors meld together. Keep it in an airtight container in the fridge for up to 4 days. It’s perfect for meal prep or bringing to potlucks since it tastes great cold or at room temperature.

Serve: You can enjoy this salad straight from the fridge, but I think it tastes best when you let it sit out for about 15-20 minutes before serving. The flavors really come alive at room temperature, and the olive oil loosens up a bit making everything more flavorful.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-950
• Protein: 12-16 g
• Fat: 32-38 g
• Carbohydrates: 110-130 g

Ingredients

For the salad:

• 6 potatoes
• 1 large red onion
• 1/2 cup black olives (I use Mezzetta sliced kalamatas)
• 3 pickles
• 1/4 cup capers
• 1/3 cup parsley (finely chopped, about 1/4-inch pieces)
• 6 sun dried tomatoes
• 2 tablespoons fresh mint, chopped

For the dressing:

• 3 tbsp olive oil (I prefer Bertolli Extra Virgin for this)
• 3 tbsp balsamic vinegar
• 1 tbsp sumac (adds a unique lemony tartness)
• 1/2 tsp chili flakes
• 1 tsp salt

Step 1: Prepare the Mise en Place

• 1 large red onion, diced
• 1/3 cup parsley, finely chopped
• 2 tablespoons fresh mint, chopped
• 1/2 cup black olives, sliced
• 3 pickles, roughly chopped
• 6 sun dried tomatoes, roughly chopped

While the potatoes cook, prepare all your vegetables and herbs so everything is ready to assemble.

Dice the red onion into small, even pieces so it distributes evenly throughout the salad.

Finely chop the parsley into roughly 1/4-inch pieces—I like to use a knife rather than a food processor here because it keeps the parsley looking fresh and prevents it from becoming bruised.

Chop the mint, slice the kalamata olives if they’re not already sliced, and roughly chop the pickles and sun-dried tomatoes into bite-sized pieces.

Having everything prepped and ready makes assembly quick and ensures even distribution of flavors throughout the salad.

Step 2: Boil and Prepare the Potatoes

• 6 potatoes

Bring a large pot of salted water to a boil and add the whole potatoes.

Boil for 18-20 minutes until the potatoes are fork-tender but still hold their shape—you want them cooked through but not falling apart.

Drain the potatoes and let them cool just enough to handle, then peel off the skins (they should slip off easily).

Cut the warm potatoes into bite-sized cubes, roughly 3/4 to 1 inch each.

I like to cube them while they’re still slightly warm because they’re easier to work with and will better absorb the dressing.

Step 3: Build the Dressing

• 3 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp sumac
• 1/2 tsp chili flakes
• 1 tsp salt

In a small bowl, whisk together the olive oil, balsamic vinegar, sumac, salt, and chili flakes.

The sumac is the star here—it adds a bright, lemony tartness that makes this salad distinctive and eliminates the need for lemon juice.

Whisk until the salt is dissolved and the dressing is well combined.

Taste it at this point and adjust the seasoning if needed; the dressing should have a good balance of tangy, savory, and slightly spicy notes.

Step 4: Combine and Dress the Salad

• potato cubes from Step 2
• prepared vegetables and herbs from Step 1
• 1/4 cup capers
• dressing from Step 3

Transfer the warm potato cubes to a large bowl and add the prepared vegetables and herbs from Step 1—the red onion, parsley, pickles, olives, capers, and sun-dried tomatoes.

Pour the dressing from Step 3 over everything and gently toss until all ingredients are evenly coated.

I prefer to toss this salad with a gentle hand so the potatoes don’t break down; a salad fork and spoon work better than vigorous stirring.

The warm potatoes will absorb the dressing beautifully, so don’t be shy about pouring it all in.

Step 5: Rest and Serve

Let the salad sit for 10-15 minutes at room temperature before serving so the flavors meld together and the potatoes fully absorb the dressing.

If you’re making this ahead, it actually tastes even better the next day as the flavors deepen.

Give it a gentle stir before serving, and taste once more to adjust the seasoning if needed.

Serve at room temperature for the best flavor.

Classic Mediterranean Sumac Potato Salad

Delicious Classic Mediterranean Sumac Potato Salad recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 6 servings

Calories 875 kcal

Ingredients

  

For the salad::

• 6 potatoes
• 1 large red onion
• 1/2 cup black olives (I use Mezzetta sliced kalamatas)
• 3 pickles
• 1/4 cup capers
• 1/3 cup parsley (finely chopped, about 1/4-inch pieces)
• 6 sun dried tomatoes
• 2 tablespoons fresh mint, chopped

For the dressing::

• 3 tbsp olive oil (I prefer Bertolli Extra Virgin for this)
• 3 tbsp balsamic vinegar
• 1 tbsp sumac (adds a unique lemony tartness)
• 1/2 tsp chili flakes
• 1 tsp salt

Instructions

 

• While the potatoes cook, prepare all your vegetables and herbs so everything is ready to assemble. Dice the red onion into small, even pieces so it distributes evenly throughout the salad. Finely chop the parsley into roughly 1/4-inch pieces—I like to use a knife rather than a food processor here because it keeps the parsley looking fresh and prevents it from becoming bruised. Chop the mint, slice the kalamata olives if they're not already sliced, and roughly chop the pickles and sun-dried tomatoes into bite-sized pieces. Having everything prepped and ready makes assembly quick and ensures even distribution of flavors throughout the salad.
• Bring a large pot of salted water to a boil and add the whole potatoes. Boil for 18-20 minutes until the potatoes are fork-tender but still hold their shape—you want them cooked through but not falling apart. Drain the potatoes and let them cool just enough to handle, then peel off the skins (they should slip off easily). Cut the warm potatoes into bite-sized cubes, roughly 3/4 to 1 inch each. I like to cube them while they're still slightly warm because they're easier to work with and will better absorb the dressing.
• In a small bowl, whisk together the olive oil, balsamic vinegar, sumac, salt, and chili flakes. The sumac is the star here—it adds a bright, lemony tartness that makes this salad distinctive and eliminates the need for lemon juice. Whisk until the salt is dissolved and the dressing is well combined. Taste it at this point and adjust the seasoning if needed; the dressing should have a good balance of tangy, savory, and slightly spicy notes.
• Transfer the warm potato cubes to a large bowl and add the prepared vegetables and herbs from Step 1—the red onion, parsley, pickles, olives, capers, and sun-dried tomatoes. Pour the dressing from Step 3 over everything and gently toss until all ingredients are evenly coated. I prefer to toss this salad with a gentle hand so the potatoes don't break down; a salad fork and spoon work better than vigorous stirring. The warm potatoes will absorb the dressing beautifully, so don't be shy about pouring it all in.
• Let the salad sit for 10-15 minutes at room temperature before serving so the flavors meld together and the potatoes fully absorb the dressing. If you're making this ahead, it actually tastes even better the next day as the flavors deepen. Give it a gentle stir before serving, and taste once more to adjust the seasoning if needed. Serve at room temperature for the best flavor.