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
- 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.
- from Matt Moore, Nashville, TN