Za'atar Potato Salad

Keep the potato pieces a similar size and stop cooking when they are just fork-tender. This is a lovely side for grilled chicken, fish or a generous lunch spread.

The Stuff:

• 3 Pounds small red potatoes, cut into quarters
• 2 Cloves garlic, minced
• ¼ Cup cider or balsamic vinegar
• 1 Tablespoon grainy mustard
• 1 Cup olive oil
• ½ Tablespoon kosher salt
• ½ Tablespoon black pepper
• 1 Tablespoon Never Not Eating Za’atar, plus more for garnish
• ¼ Cup Kalamata olives, pitted and halved
• ½ Cup artichoke hearts, quartered
• ¼ Cup scallions, minced

The Method:

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. Next, combine the next 7 ingredients into the bottom of a large mixing bowl. Whisk to make an emulsion.
3. Finally, add potatoes along with the remaining ingredients and stir to blend, coating the potatoes in the vinaigrette.
4. Serve warm or at room temperature, garnished with Za’atar.