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Mediterranean Potato Salad with Za'atar recipe at FreshFoodinaFlash.com
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5 from 1 vote

Mediterranean Potato Salad with Za’atar

This delicious and easy potato salad from The Moosewood Restaurant Table cookbook is perfect for the summer potluck. No peeling of potatoes required. It benefits from sitting and absorbing the dressing and it's always nice to have a non-mayo vegan potato salad at a party. What is Za'atar? It's a Middle Eastern spice blend that is sprinkled on flatbreads, pitas and anything and everything. The unique ingredient is sumac, which is red and has a sour, citrusy taste. You can make your own blend 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.
Prep Time20 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 313kcal

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.
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Nutrition

Calories: 313kcal