Za'atar Potato Salad
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.
2 lbs of potatoes
water to cook the potatoes in
1/2 cup diced onion or scallions
1/2 cup chopped parsley
1/4 cup chopped mint (optional)
1/4 - 1/2 cup lemon juice
1/4 cup olive oil
1/2 tsp salt, or to taste
1/4 tsp pepper or to taste
2 T za’atar
Paprika for garnish
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 – about 15 minutes.
Chop the parsley and the onions. And if you're using mint, chop that up too.
Mix the lemon juice, olive oil, salt, pepper, za’atar in the small bowl.
When the potatoes are done, drain in a colander and let them cool for a few minutes.
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.
Serve hot or cold. Garnish with paprika.
Za'atar can also be used to season a stir-fry, grilled veggies, hummus, or mix with a little olive oil and use as a dip for pita bread.