"Want a seriously delicious potato salad? Potato salads come in many shapes and combinations, but I’m sure this one hits all the notes. Softly roasted baby potatoes, asparagus, pistachios and eggs. All tossed together in a mustard tahini dressing with just a hint of smokiness from za’atar.
Warmer weather means I’m craving more salads and veggies. This recipe reflects everything I like in an ideal salad: saltiness, texture, and a hearty-spicy balance. I always roast potatoes first for my potato salads and drench them in a dressing when they’re still warm so they can soak in all the juices.
This salad matches with just about anything what you can think of to serve it with, it makes a perfect lunch or side dish for dinner. But the whole point is, to enjoy it stand-alone. Yes, this spring salad is a full, satisfying meal all in one bite. It’s light, and packed with flavor and texture.
But even with good salad ingredients, a great salad is only as good as its dressing, and this dressing is something you’re going to want to use on all of your salads. Crispy potatoes, eggs, roasted asparagus, crunchy pistachios and a creamy dressing, yes please."
Za’atar Potato and Asparagus Salad
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Prep time 45mins
Cook time 10mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 pound baby potatoes
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 6 ounces asparagus
- 2 tablespoon pistachios, chopped
- 1 teaspoon za'atar
- 1/2 teaspoon chili flakes
- 4 hard boiled eggs
- 1/2 teaspoon crushed chilis
For the Dressing
ingredients
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons mustard
- 1 teaspoon tahini
- 1 clove garlic, grated
- 1 teaspoon za'atar
- 1 teaspoon honey
- Kosher salt and pepper, to taste
Method
Step 1
Preheat the oven to 400°F.
Step 2
On a large rimmed baking sheet, combine the potatoes, olive oil and a pinch of salt and pepper. Sprinkle with lemon juice, toss well to evenly coat. Transfer to the oven and roast for 15-20 minutes.
Step 3
Remove the potatoes from the oven and add asparagus, pistachios, za’atar and chili. Toss well to coat evenly. Transfer to the oven and roast for 10-15 minutes or until the asparagus is tender.
Step 4
In a small bowl, whisk together the ingredients for the dressing.
Step 5
To assemble the salad, place the hot veggies in a large bowl. Pour the dressing on top and stir until the vegetables are fully coated. Add eggs, season with salt and pepper and serve warm. Enjoy!