Sumac potatoes and cucumber salad

Delight your taste buds with this refreshing and zesty sumac potatoes and cucumber salad. A perfect balance of flavors and textures in every bite.

Ingredients:

• 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
• ¼ cup vegetable oil
• juice from 1 medium lemon
• ¼ teaspoon kosher salt
• ¼ teaspoon sweet paprika
• 4 Persian cucumbers (sliced into thin rounds)
• 7–8 mint leaves
• more salt to taste

Instructions:

1. Preheat the oven to 200 °C. Get a baking sheet ready and lightly coat it with vegetable oil.
2. Dice the potatoes into pieces that are about half an inch thick. Put the potatoes in a bowl and mix in oil, sumac, salt, and pepper. Stir the potatoes well to ensure they are all covered with the oil and seasonings.
3. Bake the potatoes for 25-30 minutes, turning them over once, until they are crispy and fully cooked. If the potatoes still look raw, bake them for an extra 5-10 minutes.
4. Move the potatoes to a bowl and let them cool down for about 20 minutes.
5. In a small bowl, combine oil, salt, lemon juice, and paprika. Mix well.
6. Keep the dressing aside.
7. Put the potatoes in a bowl.
8. Add in the sliced cucumbers and mint.
9. Pour the prepared dressing over the potatoes. Serve.

Summary:

• Calories: 1608 kcal
• Fat: 111 g
• Protein: 16 g
• Carbs: 146 g
• Potassium: 3809 mg
• Magnesium: 200 mg