Sumac Potatoes and Cucumber Salad
Author: 
Recipe Type: Side
 
Light, flavorful and very easy to prepare, this sumac potatoes and cucumber salad is made with spiced and roasted potatoes, crunchy Persian cucumbers, fresh mint and a refreshing dressing.
Ingredients
FOR THE POTATOES:
  • 2 lbs white potatoes, washed and cut into ½ inch cubes
  • ½ cup vegetable oil (I used avocado oil)
  • 1 tablespoon sumac
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
FOR THE DRESSING:
  • ¼ cup vegetable oil
  • juice from 1 medium lemon
  • ¼ teaspoon kosher salt
  • ¼ teaspoon sweet paprika
OTHER:
  • 4 Persian cucumbers, sliced into thin rounds
  • 7-8 mint leaves
  • more salt to taste
Instructions
FOR THE POTATOES:
  1. Preheat oven to 400 F. Prepare a baking sheet, lightly brush with vegetable oil.
  2. 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.
  3. Roast potatoes for 25-30 minutes, flipping once, until golden and cooked through. Roast for additional 5-10 minutes, if potatoes appear undercooked.
  4. Transfer to a bowl and let them cool for 20 minutes.
FOR THE DRESSING:
  1. In a small bowl, whisk together oil, salt, lemon juice and paprika.
  2. Set aside.
TO ASSEMBLE:
  1. Place potatoes in a bowl.
  2. Add sliced cucumbers and mint.
  3. Pour dressing on top. Serve.
Recipe by Honest Cooking at http://honestcooking.com/sumac-potatoes-cucumber-salad/