Name: Sumac Potato Salad For Your Next BBQ | Side Dish Recipes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 500g baby potatoes; 200g mushrooms (any kind you love), sliced; 1 small red onion, thinly sliced; 2 tablespoons olive oil; 1 teaspoon Dijon mustard; 1 teaspoon sumac; 1 teaspoon maple syrup; Salt and black pepper, to taste; Fresh parsley or dill, chopped (optional)

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When I’m craving something that bridges comfort and brightness, this sumac potato salad hits just right. The lemony tang from the sumac, the warm spices, and the tender potatoes remind me that simple recipes can still steal the show. We’re skipping mayo and going all in with olive oil, mustard, and herbs. It’s like a flavor vacation, minus the travel costs. What I really love is how it walks the line between a side dish and a scene-stealer. You’ve got earthy mushrooms, silky potatoes, and that signature sumac pop—it’s hearty, healthy, and totally picnic-approved. And yes, it’s plant-based, so it’s vegan-potluck ready. If you’re on the hunt for side dish recipes easy enough for Tuesday but bold enough for Saturday dinner parties, you’re looking at it. This one’s got your back—whether you’re diving into vegan potato recipes or you just need a new mushroom side dish to brag about. It checks every box on the healthy potato side dishes list and tastes way more indulgent than it actually is.

1) Key Takeaways
2) Easy Sumac Potato Salad Recipe
3) Ingredients for Sumac Potato Salad
4) How to Make Sumac Potato Salad
5) Tips for Making Sumac Potato Salad
6) Making Sumac Potato Salad Ahead of Time
7) Storing Leftover Sumac Potato Salad
8) Try these Side Dish Recipes next!
9) Sumac Potato Salad Recipe
10) Nutrition

1) Key Takeaways

Light and tangy, perfect for warm days
Vegan, healthy, and packed with flavor
Comes together in under 30 minutes
No mayo, just herbs, spices, and oil
Great addition to your list of side dish recipes

2) Easy Sumac Potato Salad Recipe

If you’re anything like me, you’re always looking for side dish recipes that go beyond the basics. Something that’s not just easy to whip up but also gets people talking. This sumac potato salad has a way of sneaking onto plates and stealing the spotlight. Twice last summer, I watched it disappear at BBQs faster than anything else on the table.

The sumac gives a lemony edge that perks everything up without overpowering the dish. It pairs beautifully with mushrooms and red onion, bringing some bite and earthiness. And since we’re skipping mayo and going for an olive oil and mustard combo, it doesn’t feel heavy, just fresh and lively. You’ll find yourself craving it long after the last scoop is gone.

I make this on weeknights when I’m short on time, but I also serve it at dinner parties because it feels special. If you’re hunting for simply recipes with real payoff, or need tasty recipes that don’t come with a long grocery list, this one checks every box. And it lands high on my go-to vegan potato recipes list every single time.

3) Ingredients for Sumac Potato Salad

Baby Potatoes: I love using baby potatoes for their soft bite and creamy center. They hold their shape without falling apart, and they soak up the dressing like little sponges. Cut them in halves or quarters so they don’t overwhelm each bite.

Mushrooms: I typically go with cremini mushrooms, but you can really use any kind you like. Their earthy flavor plays well against the brightness of the sumac. Slice them thin so they brown evenly in the pan and don’t hog the spotlight.

Red Onion: This gives just the right sharpness. Slice it thin so it melts into the salad rather than dominating it. You can soak the slices in cold water if you want to mellow them a bit.

Olive Oil: Go with something you actually like the taste of. The oil pulls everything together and helps the sumac and mustard cling to each bite. It’s the backbone of the dressing, so don’t go cheap here.

Dijon Mustard: It adds body and a gentle heat to the dressing. This helps balance the tartness of the sumac and ties all the flavors into one unified bite.

Sumac: This is the main event. Tangy, citrusy, and kind of addictive. Don’t skip it or the salad won’t have the lift that makes it sing.

Maple Syrup: Just a touch adds balance. It softens the tart edge of the sumac and mustard without making the dressing taste sweet.

Salt and Black Pepper: Don’t underestimate these two. Salt wakes everything up, and black pepper adds that little bit of bite that makes you go back for more.

Fresh Herbs (Parsley or Dill): Optional but totally worth it. They add a pop of green and a clean, fresh finish.

4) How to Make Sumac Potato Salad

Step 1: Boil the baby potatoes in salted water until they’re fork-tender. This usually takes about 10 to 15 minutes. You don’t want them mushy, just soft enough to bite into easily. Drain and let them cool slightly while you prep everything else.

Step 2: Heat a pan with a bit of oil and sauté the mushrooms until they’re browned and tender. This brings out their depth and keeps them from tasting raw or rubbery. Set them aside once done.

Step 3: In a big mixing bowl, whisk together olive oil, mustard, maple syrup, sumac, salt, and pepper. Taste it. Adjust if you want more tang or more mellow. It should feel bright, not punchy.

Step 4: Cut your slightly cooled potatoes in halves or quarters and toss them gently in the dressing. They’ll absorb the flavors better while still warm.

Step 5: Add in the sautéed mushrooms and the thinly sliced red onion. Use your hands or a spoon to mix it all together, just enough to combine without breaking up the potatoes too much.

Step 6: Finish with chopped herbs if you like. You can serve this salad warm or chilled, and it tastes just as good either way.

5) Tips for Making Sumac Potato Salad

Let your potatoes cool just a bit before you dress them. Too hot and they’ll steam out the flavor. Too cold and they won’t soak anything up. Warm is the sweet spot.

Don’t overcrowd your pan when sautéing mushrooms. Give them space to brown. If you cram too many in, they’ll steam instead of sear and lose their texture.

If you’re making this as one of your go-to side dish recipes, try it once with parsley and once with dill. They each change the tone of the dish in a really noticeable way. You might end up loving both versions equally.

6) Making Sumac Potato Salad Ahead of Time

What’s great about this salad is that it actually improves as it sits. The potatoes soak in the dressing, the mushrooms mellow, and the onion softens just a little.

If you’re making it a day early, just keep it covered in the fridge. You might want to save the fresh herbs for just before serving. They can darken or wilt if mixed in too soon.

This makes a strong case for being included in your regular rotation of side dish recipes. It’s one of those dishes that actually tastes better the next day and doesn’t need reheating or tweaking to shine.

7) Storing Leftover Sumac Potato Salad

Leftovers keep well in the fridge for up to four days. Use a container with a tight-fitting lid to keep it fresh and avoid it absorbing fridge smells.

If it’s looking a little dry after sitting, give it a quick drizzle of olive oil and a sprinkle of sumac before serving. That small refresh brings it right back to life.

I’ve packed this for work lunches and late-night snacks, and it never lets me down. It’s one of the healthy potato side dishes I come back to all year long.

8) Try these Side Dish Recipes next!

9) Sumac Potato Salad Recipe