Mediterranean Potato Salad with Lemon & Olive Oil

Written by: Cooks of Heraclea

Time: 1 hr 45 min (incl. chilling)

Ingredients: 13

Mediterranean potato salad with lemon olive oil, sumac onions, capers, and fresh herbs in a serving bowl.

This is the potato salad we make all summer, and there isn't a spoonful of mayonnaise in it — nothing to worry about sitting out on a table in the heat. The dressing is lemon, our lemon-infused oil, a little Dijon and maple for balance, and Urfa pepper for a smoky edge. The trick is to dress the potatoes while they're cool but not cold, then let the whole thing sit for an hour so the herbs and the sumac onions have time to soak in. It's better the next day, if it lasts that long.

Ingredients:

3 lbs small potatoes, halved
¼–⅓ cup lemon juice (about 1 lemon)
¼ cup Heraclea Lemon-Infused Olive Oil
2 tablespoons Dijon mustard
2 tablespoons maple syrup
1 teaspoon kosher salt, plus 1 teaspoon for the onions
1 teaspoon Urfa pepper (isot biber)
½ red onion, thinly sliced into half-moons
1 teaspoon sumac
3 tablespoons capers, drained
2 tablespoons fresh dill, finely chopped
2 tablespoons fresh mint, finely chopped
2 tablespoons fresh parsley, finely chopped

Steps:

Bring a large pot of water to a boil. Add the halved potatoes and boil for about 15 minutes, until a fork slides through easily.
Drain and spread the potatoes on a baking sheet to cool completely, at least 30 minutes and preferably an hour.
Whisk together the lemon juice, lemon-infused olive oil, Dijon, maple syrup, 1 teaspoon salt, and Urfa pepper. Set aside.
Put the sliced onion in a bowl with the remaining 1 teaspoon salt and the sumac, then squeeze and massage with your hands until softened and tangy.
Add the cooled potatoes to a serving bowl and top with the capers, sumac onions, dill, mint, and parsley.
Pour the dressing over and toss until every piece is coated.
Refrigerate at least 1 hour before serving — the flavors deepen as it sits.