Za’atar is something delicious that you might not be familiar with. The spices in za’atar that I use are oregano, sumac (sort of lemon-like), cumin, sesame seeds, salt and pepper. These flavors also taste amazing on bread with olive oil. The recipe is low-fat because I made the pickled onions and they were an extra tasty batch that I just threw over the potatoes……They were pretty good just that way…Then I just added the artichokes, olives and feta cheese……..My idea of serving might differ from your idea of serving size. To me this make 6 small servings.

Ingredients for around 6 servings

1 red onion – sliced extra thin on a mandolin

1 cup white vinegar

1 Tablespoon kosher salt

2 Tablespoons sugar

1 bay leaf

1/2 teaspoon ground black pepper

1/2 teaspoon mustard seeds

2 sprigs fresh thyme

1 1/2 lb potatoes – cut into chunks (I used small purple potatoes that were all different sizes….some I cut in half, some quartered, some got cut up more than that)

1 Tablespoon salt (to boil with)

optional – I – Hungarian pepper – cut in half (Hungarian peppers give a nice flavor to boiling potatoes…I just use the pepper to boil the potatoes with and then throw them out…I buy them at Asiana Market and keep a few in my freezer)

1 lemon – just the fresh squeezed juice

1 Tablespoon za’atar

1/2 cup artichokes – jarred marinated – rough cut

6 olives – cut across in slices

2 oz feta cheese – crumbled

1/4 cup fresh parsley leaves – chopped

2 teaspoons urfa pepper (or to taste)

2 Tablespoons extra virgin olive oil (or to taste)

Directions

You need to make the pickled onions about 4 hours before you make the potato salad or make the onions the day before.

The sliced onion goes in a small tub or bowl. Put a sauce pot on medium high and add the vinegar, salt, sugar, bay leaf, black pepper, mustard seed and thyme sprigs. Bring this to a boil. Reduce to simmer…Let it simmer about 5 minutes and pour over onions. Leave the onions sit out until they get to be around room temperature (remove bay leaf and thyme sprigs) and then put them in the refrigerator for around 4 hours or more….till you are ready to complete the potato salad.

When you are ready-

Medium boil the potatoes with salt (and optional Hungarian pepper if using) till fork tender (around 15 minutes).

Drain potatoes. Throw out Hungarian pepper (if used). Put potatoes back in pot. Add za’atar and the container of pickled onions. Mix carefully without breaking the potatoes. Let this sit out around 30 minutes for the liquid and flavors to absorb into the potatoes.

Then add the artichokes and olives. Squeeze the lemon juice on to it.

Top with feta cheese, parsley, urfa pepper, drizzle with olive oil. (if it needs salt or pepper for your taste add that too!)

Enjoy!