It benefits from sitting and absorbing the dressing and it's always nice to have a non-mayo vegan potato salad at a party. Mix the za’atar into classic vinaigrette ingredients – olive oil, red wine vinegar, Dijon mustard and garlic, which forms your salad dressing. They are so delicious, as they add a nice hidden surprise when you bite into them. No peeling of potatoes required. Vegan and gluten-free. Prep Time 10 minutes. Potatoes are filling, versatile, and just plain delicious. Sprinkle with lemon juice, toss well to evenly coat. Turns out they were! It benefits from sitting and absorbing the dressing and it's always nice to have a non-mayo vegan potato salad at a party. This delicious and easy potato salad from The Moosewood Restaurant Table cookbook is perfect for the summer potluck. Toss until well coated. Stir again and serve room temperature with a sprinkle of more of the za’atar. When the water boils, add the potatoes and cook  just until tender, about 12-15 minutes. https://tastemakerblog.com/2019/10/22/roasted-potato-salad-with-zaatar After the Dutch Yellow Potatoes (these are from Melissa’s Produce) are cooked and drained, quarter them into bite-size pieces. Sorry, your blog cannot share posts by email. Drain in a colander and set aside to dry for about 5 minutes. Stir gently to coat the ingredients and let sit for awhile until the potatoes absorb the dressing. Plus, it works so well with many different types of vegetables! Zaatar Potato Salad Za Atar A Middle Eastern Spice Mix. For this recipe, I used tiny potatoes which don’t take very long to cook. In a large mixing bowl combine the cooled pasta, eggplant, cherry tomatoes, vegan cheese, and za'atar dressing and toss to combine. 1 1/2″ to 2″ in diameter (like Dutch Yellow Potatoes from Melissa’s Produce), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to email this to a friend (Opens in new window), How to Roast and Stuff a Turkey in a Convection Oven, (like Dutch Yellow Potatoes from Melissa’s Produce), Let’s Barbecue! 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. I know kale as a salad … While the potatoes are cooking, prepare the vinaigrette by whisking together the olive oil, vinegar, Dijon mustard, Zaatar, and wild thyme. Vegan Za’atar Potato Salad; Vegan Lemon Artichoke Salad; Vegan Coleslaw; Vegan Green Apple Fennel Salad; Veganized Macaroni Salad; Sauces and Dips. I love to use Yukon gold potatoes because there is no need to peel them and by leaving their skin on, you will get extra fiber and potassium! Ingredients. Macaroni and Cheese with extras like ham, kale and more. .item-thumbnail img{ Transfer to the oven and roast for 10-15 minutes or until the asparagus is tender. All Lebanese salad dressings consist of lemon, extra virgin olive oil and salt, and with fattoush you add a bit more than usual as the bread soaks some up. Ingredients like apple cider vinegar, Dijon mustard, and zaatar give it a delicious, robust flavor profile without the fat. Potatoes are roasted with olive oil and za’atar in this easy and flavorful vegetarian side dish recipe. Next add the artichoke hearts, olives and sliced green onions right on top of the dressing. Mix up your traditional potato salad with this recipe that features caramelized red onion, fava beans, and green olives. Roasted Tomato Salad variations. 2 cloves garlic clove, minced Servings 2 Bowls. For the za’atar roasted sweet potatoes: 1 large sweet potato, diced; 1/2 tbsp extra virgin olive oil; 1/2 tbsp za’atar… A few of my favorite swaps for this salad: Greens: Swap out the greens. Bound together with labneh (a full fat Greek yogurt that is strained for 12-24 hours, which creates a rich, tangy and luscious yogurt) and flavored with za'atar, this potato salad … Mix it all together, let is rest a minute and mix again. Lebanese folks would go out to forage some wild zaatar (wild oregano, called zubayr) and get back to make a quick salad.This salad is dressed with olive oil and a squeeze of lemon juice or sumac (when lemons are not available) water. 4. Every spring I find myself looking for new, easy side dish recipes. 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