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.
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.
In a large bowl, whisk together remaining 1 tablespoon vinegar, 3 tablespoons olive oil, 2 tablespoons miso, 1 tablespoon za’atar, 2 teaspoons Dijon, 1 teaspoon sugar, and 1 teaspoon sesame oil.
Toss potatoes, 1/2 cup sliced scallions, ¼ chopped parsley, and 2 tablespoons minced shallots with dressing to coat. Season generously with salt and pepper to taste.
This recipe can easily be doubled. Store potato salad in an airtight container in the refrigerator for up to 1 week (best enjoyed within the first few days).
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