Sumac Potato Salad with Tangy Herbs and Sun Dried Tomatoes (Easy 35-Min Recipe)
Bright potatoes tossed with sun dried tomatoes, olives, pickles, and sumac for zesty, herbaceous flavor in every bite.
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Cooking tools:
- Stove
- Pot
- Colander
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Serving bowl
Ingredients
- 4 to 5 medium Yukon Gold or red potatoes, unpeeled
- 1 small red onion, thinly sliced
- 1/3 cup flat-leaf parsley, finely chopped
- 1/2 cup pitted black olives, coarsely chopped
- 3 small pickles, diced
- 1/4 cup capers, drained
- 5 to 6 sun-dried tomatoes, chopped
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon sumac
- 1/2 teaspoon chili flakes
- Kosher salt, to taste
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