Ingredients
Scale
- 2 pounds of small potatoes (Yukon Gold or red work best)
- 3 tablespoons of sumac
- 1 cup of diced cucumbers
- 1 cup of cherry tomatoes, halved
- 1/2 cup of red onion, finely chopped
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- Salt and pepper to taste
Instructions
- Boil the washed, cut potatoes in salted water for 15-20 minutes until tender.
- Drain and cool the potatoes for 10 minutes.
- Whisk together olive oil, lemon juice, sumac, salt, and pepper in a bowl.
- Combine cooled potatoes with the dressing and add cucumbers, cherry tomatoes, red onion, and parsley. Toss gently.
- Chill the salad in the fridge for at least 30 minutes before serving.
Notes
- Feel free to add bell peppers or feta cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian