Tender young potatoes are delicious with a simple herbed vinaigrette, fresh radishes, carrots and mint! Serve with warm potatoes or as a chilled potato salad.
Ingredients
Za’atar Vinaigrette
2 tablespoons lemon juice
2 teaspoons dijon mustard
1 pinch salt
6 tablespoons olive oil
4 teaspoons za’atar
black pepper to taste
salt to taste
For the Salad
1 lb baby new potatoes
4 radishes, sliced
1 carrot, peeled and sliced
1 tablespoon red onion, sliced
2 tablespoons mint leaves, chopped
4 cups greens
Instructions
To make the Za’atar Vinaigrette, add all the dressing ingredients to a mason jar. Seal tightly with a lid and shake vigorously until all the ingredients are well-incorporated. Store refrigerated in a sealed container. Will last up to 1 week if kept refrigerated.
Bring a medium sauce filled about halfway with water to a boil. Add the whole baby potatoes to the water and turn down the heat to medium low, and then simmer the potatoes for about 5-7 minutes. Try them to make sure they are tender in the center, but not over cooked. Rinse the potatoes and place them in a colander. Run cold water over the potatoes to stop the cooking process and make them easier to handle.
When the potatoes are cool enough to handle, slice them all in half and place in a mixing bowl. Add the sliced radishes, carrots, onions, mint leaves and greens. Add as much of the Za’atar Vinaigrette as desired, Toss well and serve immediately
Recipe by Plant Craft at https://www.rachelcarr.com/new-potato-salad-with-zaatar-vinaigrette/