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.