Name: Sumac Potato Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 pounds waxy potatoes (such as red or yellow), scrubbed and cut into 1-inch chunks; 2 tablespoons kosher salt, for the cooking water; 1/4 cup extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon red wine vinegar; 1 1/2 tablespoons ground sumac; 1 teaspoon Dijon mustard; 1/2 teaspoon fine sea salt; 1/2 teaspoon freshly ground black pepper; 3 tablespoons finely chopped red onion; 3 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh dill; 1 tablespoon chopped fresh mint

Sumac Potato Salad tastes bright, lemony, and a little tangy, with creamy potatoes and crunchy veggies in every bite. It works perfectly for potlucks, picnics, weeknight dinners, or meal prep, and you can finish it in about 40 minutes. I tested this version so many times that my neighbors now judge all other potato salads against it.

Why Choose This Sumac Potato Salad

This potato salad skips heavy mayo overload and leans into a zippy olive oil and yogurt dressing with lots of sumac. You taste citrusy tang, fresh herbs, and a tiny hint of garlic in every forkful.

Sumac brings a lemony flavor without actual lemon juice, so the salad tastes bright but not harsh. The salad also holds up well on a buffet table, so it works great for cookouts and family gatherings.

“This Sumac Potato Salad disappeared from our cookout table in ten minutes flat, and everyone asked for the recipe. ★★★★★”

Ingredients You’ll Need

Potatoes and main mix-ins

2 pounds small yellow or Yukon Gold potatoes, scrubbed
3 tablespoons red onion, very finely diced
3 green onions, thinly sliced (white and green parts)
1 small Persian cucumber or 1/2 English cucumber, diced small
1/3 cup chopped fresh parsley, flat leaf
2 tablespoons chopped fresh dill or cilantro
1/3 cup crumbled feta cheese, optional but highly recommended

I like Yukon Gold potatoes because they hold their shape and stay creamy inside. Red potatoes also work nicely and look pretty in the bowl. I avoid russet potatoes here because they turn too fluffy and break apart.

You can swap cucumber with celery if you want more crunch and less water. Use any mild onion if you do not have red onion, but rinse sliced raw onion under cold water to tame the bite.

Sumac dressing

1/4 cup extra virgin olive oil
1/4 cup plain Greek yogurt (whole milk or 2 percent)
1 1/2 tablespoons ground sumac
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
1 small garlic clove, grated or minced very fine
1 1/2 to 2 teaspoons kosher salt, to taste
1/2 teaspoon black pepper
Optional: 1 to 2 tablespoons water to thin dressing if needed

Use a good-tasting olive oil here, since you taste it in every bite. I like a mild Greek or California brand that does not taste too peppery. If you avoid dairy, swap the Greek yogurt with a thick unsweetened plant yogurt or use more olive oil and a spoonful of tahini.

If you run out of sumac, you can mix equal parts lemon zest and smoked paprika as a backup, though the flavor shifts slightly. I still suggest you keep a jar of sumac in your pantry, because it upgrades salads, roasted veggies, and grilled chicken in seconds.

Equipment

Large pot for boiling potatoes
Colander
Large mixing bowl
Small bowl or jar for dressing
Sharp knife and cutting board
Rubber spatula or large spoon

Tips & Tricks

Cut potatoes into equal chunks so they cook at the same rate and stay tender, not mushy.
Salt the cooking water generously so the potatoes taste seasoned from the inside out.
Start potatoes in cold water, then bring to a boil, so they cook evenly and do not split.
Drain potatoes well, then let them steam dry in the pot for a few minutes to avoid watery salad.
Toss warm potatoes with part of the dressing so they soak up flavor, then add the rest after they cool slightly.
Chill the salad at least 20 to 30 minutes before serving so the flavors settle and the sumac shines.
Taste again right before serving and adjust salt, pepper, or a pinch more sumac.
Add feta right before serving if you want to keep the cheese texture firm and crumbly.

How to Make Sumac Potato Salad

Step 1: Prep and cook the potatoes

Scrub the potatoes and cut them into bite-size chunks, about 1 to 1 1/2 inches. Place them in a large pot and cover with cold water by about 1 inch. Add 1 to 2 tablespoons of kosher salt to the water and stir.

Bring the pot to a gentle boil over medium-high heat. Reduce the heat to maintain a steady simmer and cook the potatoes for 10 to 15 minutes, until a knife slides in easily but the pieces still hold their shape.

Step 2: Drain and cool the potatoes

Drain the potatoes in a colander. Return them to the warm pot and let them sit uncovered for 5 minutes so extra moisture evaporates. Gently shake the pot once or twice so the potatoes dry evenly, but keep them intact.

Spread the potatoes on a large tray or baking sheet if they feel very hot and steamy. Let them cool until just warm, not piping hot, so the dressing clings nicely without turning greasy.

Step 3: Mix the sumac dressing

While the potatoes cook, add olive oil, Greek yogurt, sumac, Dijon mustard, honey, garlic, salt, and black pepper to a small bowl or jar. Whisk or shake until the dressing looks smooth and creamy. If it seems very thick, whisk in 1 to 2 tablespoons of water until it reaches a pourable consistency.

Taste the dressing and adjust salt, pepper, or sumac to your liking. You want a bright, tangy, slightly salty flavor, since the potatoes will mellow it out.

Step 4: Prep the veggies and herbs

Finely dice the red onion and rinse it under cold water if you want a milder flavor, then pat dry. Slice the green onions thinly. Dice the cucumber into small pieces so it blends into the salad instead of taking over.

Chop the parsley and dill. Crumble the feta if you use it and set it aside. Keep everything ready so you can assemble the salad while the potatoes still feel slightly warm.

Step 5: Dress the warm potatoes

Place the warm potatoes in a large mixing bowl. Pour about half of the sumac dressing over them. Gently fold with a spatula so you coat all the pieces without smashing them.

Let the potatoes sit for 5 to 10 minutes so they absorb the dressing. This step builds flavor inside each piece, not just on the surface.

Step 6: Add veggies, herbs, and remaining dressing

Add the red onion, green onions, cucumber, parsley, and dill to the bowl. Pour in most of the remaining dressing, holding back a spoonful or two. Fold everything together gently until the salad looks evenly coated.

Taste and adjust seasoning with more salt, pepper, or sumac. If the salad looks dry, add the last bit of dressing or a splash of olive oil.

Step 7: Finish and chill

Fold in the crumbled feta right before you chill the salad, or sprinkle it on top right before serving. Cover the bowl and chill the salad for at least 20 to 30 minutes. This rest time lets the sumac, garlic, and herbs blend into the potatoes.

Give the salad a quick stir before serving and taste again. Add a final sprinkle of sumac on top for color and extra tang if you like.

What to Serve with it?

This Sumac Potato Salad pairs beautifully with grilled chicken, roasted fish, or simple baked tofu. I also like it next to veggie burgers, turkey burgers, or a big platter of grilled vegetables. You can tuck leftovers into a lunchbox with hummus, pita, and sliced cucumbers for a Mediterranean-style meal. It also works as part of a picnic spread with hard-boiled eggs, fresh fruit, and a green salad.

Storage Options

Store leftovers in an airtight container in the fridge for up to 4 days.
Stir the salad once a day so the dressing redistributes and the potatoes stay coated.
I do not suggest freezing this salad, since potatoes and yogurt dressing change texture after thawing.
Serve leftovers chilled or at cool room temperature, and if it looks a bit dry, stir in a spoonful of olive oil or a small splash of yogurt before serving.