Sumac Roasted Potato and Cucumber Salad
Sumac Roasted Potato and Cucumber Salad
This light and refreshing salad with cucumbers and white potatoes is the perfect side dish for summer!
Ingredients
Potatoes
- 2 Pounds Alsum white potatoes washed, cut into ½ inch cubes
- ½ Cup Vegetable oil or avocado oil
- 1 Tablespoon Sumac
- 1 Teaspoon Kosher salt
- ¼ Teaspoon Black pepper
Dressing
- ¼ Cup Vegetable oil
- 1 Lemon Juice from medium lemon
- ¼ Teaspoon Kosher salt
- ¼ Teaspoon Sweet paprika
Other items
- 4 Persian cucumbers sliced into thin rounds
- 7-8 Mint leaves
- Salt to taste
Instructions
Potatoes
- Preheat oven to 400°F. Prepare a baking sheet, lightly brush with vegetable oil.
- Cut potatoes into ½ inch pieces. Place potatoes in a bowl, add oil, sumac, salt, and pepper. Toss potatoes, making sure they are evenly coated in oil and seasoning.
- Roast potatoes for 25-30 minutes, flipping once, until golden and cooked through. Roast for additional 5-10 minutes, if potatoes appear undercooked.
- Transfer to a bowl and let them cool for 20 minutes.
Dressing
- In a small bowl, whisk together oil, salt, lemon juice, and paprika.
- Set aside.
Assemble
- Place potatoes in a bowl.
- Add sliced cucumber and mint.
- Pour dressing on top. Serve
Notes
You can serve the sumac roasted potatoes on their own, if you do not wish to make a salad.
The ready time includes 20 minutes of cooling.