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Za'atar Potato Salad
This easy-to-prepare salad did not disappoint. And it looked positively beautiful before we dove into it! It's perfect for vegans. It’s also dairy- and gluten-free.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Ingredients
- 3 pounds small red potatoes, cut into quarters
- 2 cloves garlic, minced
- ¼ cup cider or balsamic vinegar
- 1 Tablespoon coarse mustard
- 1 cup Organic Extra Virgin Olive Oil
- ½ Tablespoon kosher salt
- ½ Tablespoon black pepper
- 1 Tablespoon za’atar, plus more for garnish
- ¼ cup Kalamata olives, pitted and halved
- ½ cup artichoke hearts, quartered
- ¼ cup scallions, minced
Instructions
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Bring a large pot of salted water to a rolling boil over medium-high heat. Add potatoes and cook until just fork tender. Drain potatoes into a colander, allowing the steam to evaporate for 5–10 minutes.
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Next, combine the next 7 ingredients into the bottom of a large mixing bowl. Whisk to make an emulsion.
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Finally, add potatoes along with the remaining ingredients and stir to blend, coating the potatoes in the vinaigrette. Serve warm or at room temperature, garnished with za’atar.
Recipe Notes
Adapted from “The Local Palate” recipe by Matt Moore.