Don’t like mayo? Try Za’atar Potato Salad!
Anticipating of the arrival of the Palestinian Farmer’s Box, 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 Equal Exchange’s Palestinian Virgin Olive Oil to the recipe for an extra punch of flavor and fair trade goodness.
Za'atar Potato Salad
- 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
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.
Adapted from “The Local Palate” recipe by Matt Moore.
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