Purple Potato Salad With Za'atar


Bryan Gardner; Food Styling: Anna Hampton, Prop Styling: Mindi Shapiro


  • 1 1/4 pounds purple potatoes, quartered
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon cider vinegar
  • 1 1/2 teaspoon unsalted tomato paste
  • 4 tablespoons unsalted butter
  • 1 teaspoon za’atar
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1/4 small white onion, thinly sliced (about ¼ cup)
  • 2 tablespoons finely chopped fresh flat-leaf parsley


  1.  Place potatoes in a medium saucepan; cover with water by  3 inches. Bring to a boil over high heat. Reduce heat to medium-low and cook until tender, 16 to 18 minutes.

  2.  Whisk together mustard, honey, vinegar, and tomato paste in a small bowl.

  3.  When potatoes have finished cooking, drain and transfer to a medium bowl. Add butter, za’atar, pepper, and salt; toss to coat. Drizzle with mustard mixture and sprinkle with onion and parsley.

  • Active:
  • Total:
  • Yield: 4

Nutritional Information

Calories per serving: 230
Fat per serving: 12g
Saturated fat per serving: 7g
Cholesterol per serving: 31mg
Fiber per serving: 4g
Protein per serving: 2g
Carbohydrates per serving: 30g
Sodium per serving: 425mg
Iron per serving: 1mg
Calcium per serving: 18mg

This Recipe Is

Adam Hickman