Baby Potatoes with Pickled Onions, Cucumbers and Sumac

In this delicious riff on potato salad, Chef Serge Madikians of Serevan restaurant, in New York’s Hudson Valley, uses two types of cucumbers—fresh and pickled—plus ground sumac for a tangy flavor. An Armenian from Iran, the chef has developed an original and distinctive cuisine that stays true to the seasons. If you use purple potatoes as well as white or yellow varieties, simmer the purple ones separately so the color won’t bleed.