Photo by Andrea Behrends

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4-6 servings

  • 3 pounds small red potatoes, quartered
  • 2 cloves garlic, minced
  • ¼ cup red wine vinegar
  • 1 tablespoon Creole mustard
  • 1 cup extra virgin olive oil
  • ½ tablespoon kosher salt
  • ½ tablespoon freshly cracked pepper
  • 1 tablespoon za’atar, plus more for garnish
  • ¼ cup pitted and halved Kalamata olives
  • ½ cup quartered artichoke hearts
  • ¼ cup minced scallions
  1. 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.
  2. Combine the next 7 ingredients into the bottom of a large mixing bowl and whisk to make an emulsion.
  3. 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.
  • from Matt Moore, Nashville, TN

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