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Yummy Creamy Potato Salad With Zaatar

DelectablePlanet's picture
Za'atar, a spice blend of oregano, thyme, sumac, sesame seeds and salt, adds a distinct Middle Eastern flavor to this variation on potato salad.
  Potato 2 Pound
  Water 8 Cup (128 tbs) (to cook the potatoes in)
  Diced onion/Scallions 1⁄2 Cup (8 tbs)
  Chopped parsley 1⁄2 Cup (8 tbs)
  Chopped mint leaves 1⁄4 Cup (4 tbs) (Optional)
  Lemon juice 1⁄2 Cup (8 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
  Zaatar 1 Tablespoon
  Paprika 1 Teaspoon (for garnish)

1. Wash and cut the potatoes into 1/2 inch pieces. Keep the skins on because that’s where most of the nutrients are. Put them in the pot. Cover with water. Bring to a boil, lower the temperature and simmer, uncovered, until fork tender. This will take about 15 minutes.
2. Chop the parsley and the onions. And if you're using mint, chop that up too.
3. Mix the lemon juice, olive oil, salt, pepper, za’atar in the small bowl.
4. When the potatoes are done, drain in a colander and let them cool for a few minutes.
5. Put the potatoes in a large bowl, add the parsley, onion and mint, if using. Mix. Drizzle the olive oil dressing over the top. Mix well.

6. Serve hot or cold. Garnish with paprika.

Recipe Summary

Difficulty Level: 
Middle Eastern
Side Dish

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