Ingredients:

  • 1 kg Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 tsp Sea salt for boiling water
  • 1 large Red onion, thinly sliced into half-moons
  • 4 Scallions, finely sliced
  • 1 cup Fresh flat-leaf parsley, roughly chopped
  • 0.5 cup Fresh dill, finely chopped
  • 60 ml Extra virgin olive oil
  • 1.5 Lemons, juiced (approx. 3-4 tbsp)
  • 1 tbsp Sumac
  • 1 tsp Pul Biber (Aleppo pepper flakes)
  • 0.25 tsp Black pepper

Instructions:

  1. Place 1 kg Yukon Gold potato cubes in a large pot and cover with cold water. Add 1 tsp sea salt. Bring to a boil, then reduce to a simmer for about 20 minutes until a fork slides in with zero resistance. Drain immediately.
  2. While the potatoes cook, toss the sliced red onion with 1 tbsp sumac and a pinch of salt in your large mixing bowl.
  3. Use your hands to rub the sumac into the onions for 1 minute until they turn bright pink and soften.
  4. In a small jar, combine 60 ml olive oil, 1.5 lemons' worth of juice, and 1 tsp Pul Biber.
  5. Once cooked, drain the potatoes well and let them steam dry in the colander for exactly 2 minutes.
  6. Add the warm potatoes to the bowl with the onions. Pour the dressing over them immediately.
  7. Use a silicone spatula to fold the potatoes until they are glossy and the starch begins to emulsify with the oil.
  8. Fold in the parsley, dill, scallions, and black pepper.
  9. Let the salad sit for 10 minutes at room temperature until the flavors have fully melded.