Ensalada de patata con zumaque

Ingredientes

• 4-5 medium potatoes (Yukon gold or red potatoes work well)
• 1 small red onion, thinly sliced
• 1/3 cup chopped parsley
• 5-6 sun dried tomatoes, chopped
• 3 small pickles, chopped
• 1/2 cup black olives, chopped
• 1/4 cup capers
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp sumac
• 1/2 tsp chili flakes
• Salt to taste

Preparación

1. 1

   Boil the Potatoes: Start by washing the potatoes thoroughly. Place them in a large pot of salted water and bring to a boil. Cook the potatoes until they are tender when pierced with a fork, about 15-20 minutes. Once done, drain and let them cool to room temperature.

2. 2

   Prepare the Vegetables: While the potatoes are cooling, thinly slice the red onion, chop the black olives, pickles, sun-dried tomatoes, and parsley. This will ensure all the flavors meld nicely together in the salad.

3. 3

   Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, sumac, chili flakes, and salt. This dressing perfectly balances tangy, spicy, and savory notes to complement the potatoes.

4. 4

   Assemble the Salad: Once the potatoes have cooled, peel if desired and cut them into bite-sized chunks. In a large salad bowl, combine the potatoes with the red onion, olives, pickles, capers, sun-dried tomatoes, and parsley.

5. 5

   Toss with Dressing: Pour the prepared dressing over the salad and gently toss to coat all the ingredients evenly. Adjust seasoning with additional salt if needed.

6. 6

   Chill and Serve: Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to develop. Serve cold or at room temperature as a refreshing side dish.