Ingredients
Scale
- 4–5 medium potatoes (Yukon gold or red potatoes work well)
- 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 whole unpeeled potatoes in salted water until just tender but not mushy—about 20 minutes.
- Drain the potatoes and let them cool slightly. Peel and chop into bite-sized cubes.
- In a large bowl, combine potatoes, red onion, parsley, pickles, black olives, capers, and sun-dried tomatoes.
- Drizzle with olive oil and balsamic vinegar. Add salt, chili flakes, and sumac.
- Toss gently to coat the potatoes without breaking them.
- Taste and adjust seasoning if needed. Serve and enjoy.
Notes
- Use Yukon gold or red potatoes for best texture.
- Adjust chili flakes for more or less heat.
- Let potatoes cool slightly before peeling to avoid mushiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg