Ingredients
Scale
- 4–5 medium Yukon Gold or red potatoes
- 1 small red onion (thinly sliced)
- ½ cup black olives (chopped)
- 3 small pickles (chopped)
- ¼ cup capers
- ⅓ cup chopped parsley
- 5–6 sun-dried tomatoes (chopped)
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp sumac
- ½ tsp chili flakes
- Salt to taste
Instructions
- Boil the whole unpeeled potatoes in salted water until just tender, about 20 minutes. Drain and let cool slightly before peeling and chopping into bite-sized cubes.
- In a large mixing bowl, combine the boiled potatoes, red onion, parsley, pickles, black olives, capers, and sun-dried tomatoes. Mix gently.
- Drizzle the olive oil and balsamic vinegar over the salad. Add salt, chili flakes, and sumac; toss gently to coat without breaking the potatoes.
- Taste and adjust seasoning if necessary before serving chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 190
- Sugar: 2g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg