PARTNER POST: Get ready for the months ahead with new potato recipes that will inspire your spring and summer cooking.
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.
The official start of Spring is next week. Even though, it has been cold around here this weekend, I’m very excited about spring, warner weather, sun and light, fresh and delicious recipes.
Today’s recipe is the perfect example. ThisSumac Roasted Potatoes and Cucumber Salad Recipe is perfect for Spring and Summer. I’m also using one of my favorite spices today – sumac. 
It is a great seasoning for a spring meal, with its lemony flavor. Incredibly delicious, perfect to spice up your day.
All you need to do is get some sumac. The rest of the ingredients you may already have at home. Potatoes and cucumbers.
This Sumac Roasted Potatoes And Cucumber Salad makes a nice and light weekday lunch or weeknight dinner. You can also pack it for work. And it is filling, no wonder why, there are potatoes in it.
I’ve shared a lot of potato recipes with you since I started my blog back in 2013. It is a versatile vegetable and a family favorite.
I cook potatoes at least twice a week and there are so many other potato recipes, I want to share with you.
If for some reason you don’t like the addition of cucumbers in this salad, I’ll totally understand.
These sumac roasted potatoes taste amazing on their own. They melt in your mouth. You really don’t need anything else. Plus, they require a minimal effort and time to make.
But I decided to add some crunch with the cucumber and also a little more flavor with the dressing and mint. The final result – the perfect light potato dish.
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For another unique way to use potatoes, check out these truffles and find the recipe here.
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Sumac Potatoes and Cucumber Salad
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore, Gluten-Free
Description
Spiced roasted potatoes and crunchy cucumbers tossed in a bright lemon-sumac dressing. A simple, flavorful side dish perfect for any occasion.
Ingredients
- 2 lbs (907 g) white potatoes
- 1/2 cups (118 ml) vegetable oil
- 1 tablespoon sumac
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cups (59 ml) vegetable oil
- 1 medium lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon sweet paprika
- 4 Persian cucumbers
- 7-8 mint leaves
- Salt
Instructions
- FOR THE POTATOES:
- Preheat oven to 400°F (204°C). Prepare a baking sheet and lightly brush it with vegetable oil.
- Cut potatoes into ½ inch pieces. Place potatoes in a bowl and add oil, sumac, salt, and pepper. Toss potatoes until evenly coated.
- Roast potatoes for 25-30 minutes, flipping once, until golden and cooked through. Roast for an additional 5-10 minutes if needed.
- Transfer potatoes to a bowl and let them cool for 20 minutes.
- FOR THE DRESSING:
- In a small bowl, whisk together oil, salt, lemon juice, and paprika.
- Set aside.
- TO ASSEMBLE:
- Place potatoes in a bowl.
- Add sliced cucumbers and mint.
- Pour dressing on top.
- Serve.
Notes
- For a smokier flavor, use smoked paprika in the dressing.
- If Persian cucumbers are unavailable, substitute regular cucumbers; peel them to reduce bitterness.
- Store leftover potatoes and salad separately to maintain crispness; combine just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Sodium: 200
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 12
- Carbohydrates: 30
- Fiber: 4
- Protein: 3
Find it online: https://honestcooking.com/sumac-potatoes-cucumber-salad/
Frequently Asked Questions
What type of potatoes work best for the Sumac Potatoes and Cucumber Salad?
Waxy potatoes like red or new potatoes are ideal for this salad, as they hold their shape well after roasting.
How do I properly roast the potatoes with sumac?
Toss the potatoes with olive oil, salt, and sumac, then roast them in a preheated oven until they are golden and tender, usually around 25-30 minutes at 425°F.
Can I substitute the Persian cucumbers with another type?
Yes, you can use regular cucumbers, but it’s best to remove the seeds and excess moisture to maintain the salad’s texture.
