Mediterranean Potato Salad with Za’atar
Prep 20 mins Cook 12 mins Eat 22 mins
We made this Mediterranean Potato Salad with Za’atar from The Moosewood Restaurant Table cookbook at our Main Dish Salads cooking class and for a summer barbecue to oohs and aahs. It’s easier than any potato salad I’ve ever made (in only 22 minutes) and it’s better after sitting for awhile, so it’s perfect to make ahead. The Mediterranean Potato Salad with Za’atar made without mayonnaise changes things up for the potluck. No peeling potatoes, since you use the small Dutch Yellow Potatoes like the ones from Melissa’s Produce. You add those wonderful marinated artichoke hearts that you find in large jars at Costco or in small jars at the supermarket along with some sliced black olives. Mix it together with a vinaigrette and add the za’atar for a little extra pizazz.
The red sumac in the za’atar is beautiful mixed into the vinaigrette.
But what is za’atar, you ask?
It’s a Middle Eastern spice blend that is sprinkled on flatbreads, pitas and anything and everything. The unique ingredient in it is sumac powder, which is red and has a sour, citrusy taste. You can make your own blend with my recipe below or purchase za’atar in a Middle Eastern or specialty store. If you can’t find sumac or za’atar, make a small amount and substitute lemon zest for the sumac. Mix the za’atar into classic vinaigrette ingredients – olive oil, red wine vinegar, Dijon mustard and garlic, which forms your salad dressing.
Easy to prep artichoke hearts, slice olives and green onions are added.
Next add the artichoke hearts, olives and sliced green onions right on top of the dressing.
Dutch Yellow Potatoes are quartered into bite-size pieces.
After the Dutch Yellow Potatoes (these are from Melissa’s Produce) are cooked and drained, quarter them into bite-size pieces. The large jar of marinated artichoke hearts is from Costco.
Mix the Mediterranean Potato Salad several times before serving.
Mix it all together, let is rest a minute and mix again. The potatoes will absorb the dressing, so this dish is better after it sits awhile, making it perfect to make ahead for the summer barbecue or potluck.
The Mediterranean Potato Salad is served with Za’atar at the summer barbecue.
For a final touch, sprinkle more za’atar over the top and in a small bowl so guests can add more to their taste.
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Mediterranean Potato Salad with Za’atar
Ingredients
- 3 pounds small Yukon Gold potatoes 1 1/2″ to 2″ in diameter (like Dutch Yellow Potatoes from Melissa’s Produce)
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 Tablespoon Dijon-style mustard
- 2 cloves garlic clove minced
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon freshly-ground black pepper
- 1 Tablespoon + Za’atar spice blend or make your own below
- 1 5- ounce can black pitted and sliced olives drained
- 1 1/2 cups marinated artichoke hearts drained and chopped
- 1/4 cup green onions thin sliced (white and light green part)
Za’atar
- 1/4 cup sumac powder
- 3 Tablespoons sesame seeds toasted
- 2 teaspoons dried thyme or 2 Tablespoons fresh
- 1/2 teaspoon kosher salt
- 2 teaspoons dried oregano or 2 Tablespoons fresh
- 1 Tablespoon ground cumin seeds if desired
Instructions
- If making Za’atar, combine sumac powder, toasted sesame seeds, thyme, oregano, salt and cumin if desired and set aside.
- Bring a large covered pot of salted water to a boil. When the water boils, add the potatoes and cook just until tender, about 12-15 minutes. Drain in a colander and set aside to dry for about 5 minutes
- While potatoes are cooking, in a large serving bowl, whisk together the olive oil, vinegar, mustard, garlic, salt, pepper and za’atar. Slice the olives and cut the drained artichoke hearts into pieces and add them to the bowl along with the sliced green onions.
- When potatoes are dry, quarter them into bite-size pieces and add to the bowl. Stir gently to coat the ingredients and let sit for awhile until the potatoes absorb the dressing. Stir again and serve room temperature with a sprinkle of more of the za’atar.
- ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM
Nutrition
Mediterranean Potato Salad with Za’atar
3 pounds small Yukon Gold potatoes (1 1/2″ to 2″ in diameter) (like Dutch Yellow Potatoes from Melissa’s Produce)
1/2 cup olive oil
1/4 cup red wine vinegar
1 Tablespoon Dijon-style mustard
2 cloves garlic clove, minced
1/2 teaspoon salt or to taste
1/2 teaspoon freshly-ground black pepper
1 Tablespoon + Za’atar spice blend (or make your own below)
1 5-ounce can black pitted and sliced olives, drained
1 1/2 cups marinated artichoke hearts, drained and chopped
1/4 cup green onions, thin sliced (white and light green part)
Za’atar
1/4 cup sumac powder
3 Tablespoons sesame seeds, toasted
2 teaspoons dried thyme or 2 Tablespoons fresh
1/2 teaspoon kosher salt
2 teaspoons dried oregano or 2 Tablespoons fresh
1 Tablespoon ground cumin seeds (if desired)
1. If making Za’atar, combine sumac powder, toasted sesame seeds, thyme, oregano, salt and cumin if desired and set aside.
2. Bring a large covered pot of salted water to a boil. When the water boils, add the potatoes and cook just until tender, about 12-15 minutes. Drain in a colander and set aside to dry for about 5 minutes
3. While potatoes are cooking, in a large serving bowl, whisk together the olive oil, vinegar, mustard, garlic, salt, pepper and za’atar. Slice the olives and cut the drained artichoke hearts into pieces and add them to the bowl along with the sliced green onions.
4. When potatoes are dry, quarter them into bite-size pieces and add to the bowl. Stir gently to coat the ingredients and let sit for awhile until the potatoes absorb the dressing. Stir again and serve room temperature with a sprinkle of more of the za’atar.
Servings: 8 – 313 calories per serving
I have never had artichokes in a potato salad before… what a great idea!
They are so delicious, as they add a nice hidden surprise when you bite into them. The saltiness and the vinegar from the artichoke heart marinade add an extra punch too.
I am happy to have found this unique recipe for potato salad.