Once the potatoes are tender, drain and rinse with cold water. I find using your hands works best for this! If your potatoes are on the larger side, they will take up to 40 minutes. Prep Time: 5 mins, Cook Time: 20 mins, Total Time: 25 minsServings: 6Serving Size: About 1 cupCalories: 228, Fat: 9g, Protein: 4g, Carbs: 33g, Fiber: 4g, Ingredients 2 ½ pounds red potatoes 2 ribs celery, thinly sliced ¼ cup diced red onion ¼ cup extra virgin olive oil 3 tablespoons white balsamic or apple cider vinegar 1 tablespoon Dijon mustard 2 tablespoons Zaatar 1 ½ teaspoons wild thyme. Vegan and gluten-free. Spice up your salad night! Potatoes are filling, versatile, and just plain delicious. Drain in a colander and set aside to dry for about 5 minutes. Under 10 ingredients and ready in less than 40 minutes with enough for leftovers the next day. Za atar a middle eastern spice mix ingredients tbsp sesame seeds toasted half tsp salt half tsp in seeds toasted or ground in tbsp dried thyme . Mix the Mediterranean Potato Salad several times before serving. Mix up your traditional potato salad with this recipe that features caramelized red onion, fava beans, and green olives. 2 teaspoons dried oregano or 2 Tablespoons fresh Put zucchini noodles in a large bowl; snip into 4- to 6-inch lengths using kitchen shears. Slice the olives and cut the drained artichoke hearts into pieces and add them to the bowl along with the sliced green onions. They're great with a burger or alongside Mediterranean chickpea salad , tabbouleh, arugula avocado salad, or fattoush salad with cherry tomatoes, pita bread, and feta cheese . We’ve also thrown in a bit of thyme to add a stronger, herbaceous note to the salad. This delicious and easy potato salad from The Moosewood Restaurant Table cookbook is perfect for the summer potluck. Servings 2 Bowls. Potato salad has long been a staple at picnics and potlucks, but most are laden with fattening mayonnaise that doesn’t hold up to the summertime heat. 1/2 teaspoon kosher salt You can make your own blend or purchase za'atar in a Middle Eastern or specialty store. Drain potatoes, transfer to a baking sheet, and drizzle with 2 tablespoons vinegar; cool. Donate. Potatoes. I have never had artichokes in a potato salad before… what a great idea! 1 Tablespoon ground cumin seeds (if desired). We always have a HUGE Thanksgiving dinner with tons of different dishes. Za’atar, a spice blend popular throughout the Middle East, is ideally a blend of hyssop, sumac, sesame seeds, salt, and other seasonings. Bring a large pot of salted water to a boil. Place potatoes in a medium saucepan; cover with water by 3 inches. Post was not sent - check your email addresses! On a large rimmed baking sheet, combine the potatoes, olive oil and a pinch of salt and pepper. 1. I know kale as a salad … I knew I wanted to create a vegetable or side dish with it and thought potatoes would be the perfect choice. Drain in a colander and set aside to dry for about 5 minutes. (Cooking time will depend on the size of the potatoes.). Za’atar is perfect for sprinkling on vegetables and salads. This site uses Akismet to reduce spam. The unique ingredient is sumac, which is red and has a sour, citrusy taste. Step 3. This light and refreshing salad can be served warm, cold, or at room temperature and is the perfect accompaniment to hamburgers and hotdogs! 3 Tablespoons sesame seeds, toasted Sumac adds a nice lemony touch to the blend. 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. Vegan Za’atar Potato Salad; Vegan Lemon Artichoke Salad; Vegan Coleslaw; Vegan Green Apple Fennel Salad; Veganized Macaroni Salad; Sauces and Dips. 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