Description
Tangy sumac and lemon juice dress tender potato cubes, mingling with crisp cucumber, juicy tomatoes, olives, parsley, and creamy feta in a refreshing, colorful salad.
Ingredients
- 2 pounds potatoes (Yukon Gold or red-skinned)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon sumac
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chopped parsley
- 1/2 cup diced red onion
- 1/2 cup diced cucumber
- 1/2 cup diced tomatoes
- 1/4 cup pitted and chopped black olives
- 1/4 cup crumbled feta cheese
Instructions
1. Wash the potatoes thoroughly under cold running water to remove any dirt.
2. Place the whole potatoes in a large pot and cover with cold water, adding a pinch of salt.
3. Bring the pot to a boil over medium-high heat, then reduce heat and simmer for 15–20 minutes until the potatoes are fork-tender but not falling apart.
4. While the potatoes cook, whisk together olive oil, lemon juice, sumac, salt, and black pepper in a small bowl to make the dressing.
5. Drain the cooked potatoes and allow them to cool slightly until safe to handle.
6. Peel the potatoes if desired and cut them into bite-sized cubes.
7. In a large bowl combine the cubed potatoes, parsley, red onion, cucumber, tomatoes, black olives, and feta cheese.
8. Pour the dressing over the salad and gently toss until everything is evenly coated.
9. Taste and adjust seasoning if needed.
10. Serve at room temperature or chilled, garnished with extra parsley if desired.
Notes
Sumac adds a unique tangy flavor; adjust the amount based on your taste.
This salad tastes best when made a few hours in advance so the flavors can develop.
Feta can be replaced with a vegan cheese for a dairy-free version.
Add sliced boiled eggs if you want extra protein.
Serve as a refreshing appetizer, side dish, or light lunch.
Nutrition
- Serving Size: 1 serving
- Calories: 320