{"id":51133,"date":"2019-05-18T20:43:59","date_gmt":"2019-05-18T18:43:59","guid":{"rendered":"https:\/\/ellerepublic.de\/mediterraner-kartoffelsalat\/"},"modified":"2020-03-26T17:45:59","modified_gmt":"2020-03-26T16:45:59","slug":"mediterranean-potato-salad","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/mediterranean-potato-salad\/","title":{"rendered":"Mediterranean Potato Salad with Sumac Dressing"},"content":{"rendered":"

If you\u2019re looking for a simple and tasty–no-mayonnaise–best potato salad\u2026here it is! This Mediterranean potato salad with sumac dressing is sure to please! New potatoes are tossed with lots of fresh parsley, kalamata olives, capers (my favorite part!) and red onion in a dressing made with one of my favorite spices \u2013 sumac. As a lighter potato salad, the dressing relies on a high-quality extra virgin olive oil, a little lemon juice, red wine vinegar, grainy mustard and one small garlic clove to create a tasty summer salad, one that\u2019s perfect for summer BBQs and picnics.<\/p>\n

Every household and every culture has their own treasured potato salad recipe. Admittedly, I have a few! Whether it\u2019s my favorite Schwabe\u2019s family recipe for an original German potato salad, this Mediterranean potato salad recipe, or one of my other potato salad recipes (yes, I actually have a separate category for this!), one thing is for sure. You won\u2019t find mayonnaise in any of them. I like mine pure, healthy and unadulterated, so that all the other flavors can shine through!<\/p>\n

\"Mediterranean<\/a>
\nWhat type of potatoes to use for the best potato salad<\/h2>\n

You want waxy potatoes which in Germany are called \u201cfestkochend\u201d these are the type that hold their shape when they’re cooked and keep their firm texture in the salad when you chop them up and toss them with dressing. My favorites are any variety of new potatoes or fingerling potatoes. If you visit your farmers market you can choose from half a dozen or more fantastic variations that are great for potato salads. I often choose a mix and depending on the type I\u2019ll also leave the skin on, which make meal preparation even easier!<\/p>\n

\"Mediterraner<\/a><\/p>\n

Tips for a perfect potato salad<\/h2>\n

One important trick that makes all the difference when preparing this Mediterranean potato salad is that you want to toss the potatoes with the dressing while they are still warm. This infuses the potatoes with flavor. And if you let them sit for a few minutes this also gives the potatoes a chance to soak of the flavor. Once the potatoes cool the structure of their starch changes which also prevents them from soaking up the dressing. Which also brings me to the cooking method. Yes we often cook vegetables in boiling water, but with potatoes this shouldn\u2019t be the case. Only because it can cause uneven cooking. Meaning the outside of the tater may be soft and mushy, while the inside undercooked. So for this reason you should start cooking your potatoes in a pot of cold water.<\/p>\n

\"Mediterraner<\/a><\/p>\n

What to serve with this Mediterranean potato salad<\/h2>\n

I love to enjoy this Mediterranean Potato Salad with a side of green asparagus or green beans for a light and delicious, vegetarian lunch. And leftovers are great tossed in with a simple green salad dressed with my go-to French vinaigrette dressing. If you are already bringing out the BBQ, this also makes a great side with grilled vegetable skewers, chicken, meat or fish.<\/p>\n

<\/div>
\n \n
\n
\"Vegan<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Mediterranean Potato Salad<\/h2>
<\/div>\n