At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 4 servings
• Prep time: 15 minutes
• Cook time: 20 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 4 servings.

• Calories: 250 kcal
• Protein: 5 g
• Carbohydrates: 43 g
• Fat: 8 g
• Fiber: 6 g
• Sodium: 598 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Have these measured and ready before you begin.

• 1-2 liters (about 4 1/4 US cups to about 8 1/2 US cups) water
• 2 pounds (900 g) small new potatoes
• 4 sprigs scallions
• 1/2 bunch parsley
• 1 teaspoon fine salt
• 2 teaspoons (10 ml) ground sumac
• 1 tsp ground black pepper
• juice of 1 lemon
• 2 tablespoons plus 1/2 teaspoon (33 ml by volume) olive oil

Directions

1. Bring the water to a boil in a pot. Add the potatoes and simmer for 15–20 minutes, until just tender when pierced with a knife.

2. Drain the potatoes and let them cool to room temperature, then cut them into cubes.

3. Finely chop the scallions and parsley and place them in a large bowl with the salt, sumac, and black pepper.

4. Add the potatoes, lemon juice, and olive oil and toss gently until evenly dressed.

5. Chill briefly before serving if desired.

Sources

1. USDA FoodData Central — April 2026 data release