A unique and flavorful upgrade to classic potato salad. Incredibly savory and satisfying, this Asian potato salad, with a Middle Eastern nod, dares to steal the spotlight from any main dish.
- 1½ pounds red-skinned potatoes, cubed
- 3 tablespoons rice vinegar, divided
- 3 tablespoons olive oil
- 2 tablespoons white miso paste
- 1 tablespoon za’atar
- 1 teaspoon honey
- ½ teaspoon toasted sesame oil
- ½ cup thinly sliced scallions
- ¼ cup chopped parsley
- 2 tablespoons minced shallots
- Salt and black pepper to taste
Cook potatoes in a pot of boiling salted water until fork-tender, 10–12 minutes.
Drain potatoes, transfer to a baking sheet, and drizzle with 2 tablespoons vinegar; cool.
Whisk together remaining 1 tablespoon vinegar, oil, miso, za’atar, honey, and sesame oil for the dressing.
Toss potatoes, scallions, parsley, and shallots with dressing to coat. Season with salt and pepper to taste.
What you will need for this recipe:
- Large pot
- Large mixing bowl
- Small baking sheet
- This recipe (and menu) is designed to serve 4–6 people. The reason for giving a range depends on if you choose to serve additional dishes than the menu given.
- If serving the Casual Summer Dinner Party menu as is, I would plan for it to serve 4 people. However, if you have more then 4 people, each one of these recipes easily doubles, triples, etc.