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.
- 3 pounds small red potatoes, cut into quarters
- 2 cloves garlic, minced
- ¼ cup cider or balsamic vinegar
- 1 Tablespoon coarse mustard
- 1 cup Equal Exchange organic Palestinian extra virgin olive oil
- ½ Tablespoon kosher salt
- ½ Tablespoon black pepper
- 1 Tablespoon za’atar, plus more for garnish
- ¼ cup pitted and halved Kalamata olives
- ½ cup quartered artichoke hearts
- ¼ cup minced scallions
How to prepare Za’atar Potato Salad
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.