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.
Recipe Notes
Adapted from “The Local Palate” recipe by Matt Moore.