- Bring a large pot of salted water to a rolling boil over medium-high heat. Add potatoes and cook until just fork tender. Drain potatoes into a colander, allowing the steam to evaporate for 5–10 minutes.
- Combine the next 7 ingredients into the bottom of a large mixing bowl and whisk to make an emulsion.
- Add potatoes along with the remaining ingredients and stir until ingredients are blended and potatoes are coated in the vinaigrette. Serve warm or at room temperature garnished with za’atar.