Ingredients
Equipment
Method
Preparation Steps
- Wash Yukon Gold or red-skinned potatoes under cold water. Peel if desired and cut into uniform chunks.
- Boil salted water in a large pot, add potato chunks, and cook for 15-20 minutes until fork-tender.
- Combine olive oil, lemon juice, sumac, salt, and black pepper in a bowl. Whisk until well blended.
- Drain cooked potatoes, let them cool for about 5 minutes, and then cube them.
- In a mixing bowl, combine cubed potatoes, parsley, onion, cucumber, tomatoes, olives, and feta cheese. Mix gently.
- Drizzle dressing over salad and toss gently to coat without mashing potatoes.
- Taste and adjust seasoning with more salt, lemon juice, or pepper as desired.
- Serve immediately or chill for an hour to let flavors meld. Garnish with extra parsley if desired.
Nutrition
Notes
Use high-quality fresh ingredients for the best flavor. This salad can be customized with different proteins or herbs.