Sumac Potato Salad

Sumac potato salad is a zesty, refreshing twist on a classic dish, made with tender potatoes tossed in a tangy, herb-filled dressing. The bright flavor of sumac, paired with fresh ingredients, gives this salad a Middle Eastern-inspired flair that I love serving at picnics, barbecues, or as a vibrant side dish for any meal.

Why You’ll Love This Recipe

I love how this potato salad is both bold and refreshing without being heavy. The sumac adds a unique lemony flavor that wakes up the whole dish, while the herbs and crisp veggies bring a fresh crunch. Unlike creamy versions, this one is lighter and perfect for warm weather. It’s also vegan-friendly and gets better as it sits, making it ideal for meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Potatoes (waxy type like red or Yukon gold)

• Red onion, thinly sliced

• Fresh parsley, chopped

• Fresh mint, chopped

• Olive oil

• Lemon juice

• Ground sumac

• Salt and pepper

Directions

1. I start by boiling the potatoes in salted water until they’re fork-tender, then drain and let them cool slightly before cutting into bite-sized pieces.

2. In a small bowl, I whisk together olive oil, lemon juice, sumac, salt, and pepper to create the dressing.

3. In a large mixing bowl, I combine the warm potatoes with the dressing, letting them absorb all that tangy flavor.

4. I then fold in the thinly sliced red onion, chopped parsley, and mint, tossing gently until everything is well coated.

5. I let the salad sit for at least 20 minutes at room temperature or chill it in the fridge to allow the flavors to meld before serving.

Servings and timing

This recipe makes about 4–6 servings and takes around 30 minutes total—20 minutes to cook and cool the potatoes and 10 minutes to assemble the salad.

Variations

I sometimes add chopped cucumber or cherry tomatoes for extra freshness. Crumbled feta gives it a creamy, salty edge that balances beautifully with the sumac. When I want to turn it into a full meal, I top it with grilled chicken or chickpeas for added protein.

Storage/Reheating

I store the potato salad in an airtight container in the fridge for up to 3 days. It actually tastes better after sitting overnight. I serve it cold or at room temperature. I don’t reheat it, since it’s meant to be enjoyed chilled or lightly cool.

FAQs

What is sumac and where can I find it?

Sumac is a tangy, lemony spice made from dried berries. I usually find it in the spice aisle of well-stocked grocery stores or at Middle Eastern markets.

Can I make this ahead of time?

Yes, I often make it a day in advance. The flavors deepen as it rests, making it even better the next day.

Can I use a different kind of potato?

Yes, I prefer waxy potatoes like red or Yukon gold because they hold their shape well. I avoid starchy ones like Russets, which tend to fall apart.

Is this salad vegan?

It is naturally vegan as long as I don’t add cheese or non-vegan protein. The dressing is all plant-based.

Can I serve it warm?

I sometimes serve it slightly warm, especially right after mixing the dressing with the just-cooked potatoes, but it’s typically enjoyed cold or at room temperature.

Conclusion

Sumac potato salad is a simple, flavorful side that brings something new to the table. With its bright citrusy notes and fresh herbs, I find it a perfect balance of comfort and zing. Whether I’m hosting a gathering or just meal prepping for the week, this dish always adds a punch of flavor to my plate.