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 whole unpeeled potatoes in salted water for about 20 minutes until just tender.
- Drain and let cool slightly before peeling and chopping into bite-sized cubes.
- In a large mixing bowl, combine potatoes with red onion, parsley, pickles, olives, capers, and sun-dried tomatoes.
- Drizzle olive oil and balsamic vinegar over the salad mixture; season with salt, chili flakes, and sumac.
- Gently toss everything together and adjust seasoning if needed.
- Serve immediately or chill in the refrigerator for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg