Anticipating of the arrival of the special Palestinian Farmer’s Box later this summer, we were excited to try this flavorful za’atar potato salad. It’s a zesty alternative to traditional mayo-heavy potato salads, made with za’atar, a savory Middle Eastern spice mix of fragrant thyme, sumac and sesame seeds. We added our special Palestinian Olive Oil to the recipe.
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.
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.
Next, combine the next 7 ingredients into the bottom of a large mixing bowl. Whisk to make an emulsion.
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. Yields 6 servings.
Adapted from “The Local Palate” recipe by Matt Moore.
Hungry? Read more picnic recipes!
Want to receive more news and ideas for fairly traded products? Sign up for our newsletter!
Get 10% off + free shipping* and stay up-to-date with biweekly emails!
(featuring special sales, farmer stories, Fair Trade recipes and much more)