Prepare to embark on a culinary journey that will transport you straight to the vibrant streets of the Middle East with this irresistible Sumac Potatoes Cucumber Salad. Imagine a dish so tantalizing, it combines the earthy warmth of perfectly cooked baby potatoes, the crisp freshness of cucumber, and the bold, tangy punch of sumac - a secret weapon in Middle Eastern cuisine that will make your palate dance with excitement. Whether you're looking to impress dinner guests or simply treat yourself to a spectacular side dish, this recipe promises to be your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 pound baby potatoes, halved
- 1 cucumber, diced
- 2 tablespoons sumac
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh mint for garnish
Instructions
- Begin by preparing the baby potatoes. Rinse them under cold water to remove any dirt. Halve each potato to ensure even cooking.
- Place the halved potatoes in a pot and cover them with water. Add a pinch of salt to the water to enhance the flavor of the potatoes.
- Bring the pot of water to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the potatoes cook for about 15-20 minutes, or until they are fork-tender. You can check their doneness by piercing them with a fork.
- While the potatoes are cooking, prepare the cucumber. Rinse the cucumber under cold water, then dice it into small, bite-sized pieces. Set aside in a mixing bowl.
- Once the potatoes are cooked, drain them in a colander and let them cool for a few minutes. You can run them under cold water to speed up the cooling process if desired.
- Once the potatoes have cooled slightly, add them to the bowl with the diced cucumber.
- In a small bowl, whisk together the olive oil, sumac, salt, and pepper. This mixture will serve as the dressing for the salad.
- Pour the sumac dressing over the potatoes and cucumber. Gently toss the ingredients together until everything is evenly coated with the dressing.
- Transfer the salad to a serving dish or individual plates. Garnish with fresh mint leaves for an added burst of flavor and color.
- Serve the Sumac Potatoes Cucumber Salad immediately, or chill in the refrigerator for a short while before serving for a refreshing taste.
Tips
- Potato Perfection: Choose small, uniform baby potatoes for even cooking and a visually appealing presentation.
- Salt Matters: When boiling potatoes, add salt to the water to enhance their natural flavor from the inside out.
- Cooling Technique: Allow potatoes to cool slightly before mixing to prevent them from becoming mushy and to help them absorb the dressing better.
- Sumac Selection: Use high-quality, fresh sumac for the most vibrant and authentic flavor profile.
- Mint Magic: Don't skip the fresh mint garnish - it adds a bright, aromatic touch that elevates the entire dish.
- Make Ahead: This salad tastes even better after sitting for 30 minutes, allowing the flavors to meld together perfectly.
- Serving Suggestion: Serve chilled or at room temperature for the most refreshing experience.
Nutrition Facts
Calories: 165kcal
Carbohydrates: 24g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
