Ingredients
- 750 g new potatoes, scrubbed
- ½ cup kalamata olives (50 g), about 18 olives, coarsely chopped
- 2 tbsp capers (in brine), drained and roughly chopped
- 1 small red onion, finely diced
- 2 small bunches flat-leaf parsley, chopped
- sea salt and freshly ground pepper, to taste
For the sumac dressing:
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons sumac plus extra to serve
- 1 teaspoon grainy Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 small garlic clove minced
- sea salt and freshly ground pepper to taste
Instructions
- Transfer the potatoes (in the skin) to a large pot of cold salted water. Bring to a boil and cook the potatoes until just tender, about 20-25 minutes (depending on size). Drain and once cool enough to handle, peel off the skin and cut into slices or chunks.Note: if I am using red potatoes or really light colored ones I leave the skin on because it is tender, delicious and adds fiber and additional nutrients.
- Meanwhile, in a small bowl mix together the dressing ingredients. Transfer the potatoes to a serving bowl, pour the dressing over and toss together while still warm.
- Add the olives, capers, red onion, and parsley to the bowl, season with salt and pepper, and toss to combine. Taste and adjust seasoning, as desired.
- Serve at room temperature. Enjoy!
Nutrition
Notes
Capers in brine (both bottled with a brine of water, vinegar and sea salt) can be found in most organic food stores. Some supermarket brands of capers can pack them in a higher quantity of vinegar (20% or more) so depending on your taste preference, you can also rinse these to reduce the vinegar flavor.