Yummy Creamy Potato Salad with Zaatar Recipe Video

Za'atar, a spice blend of oregano, thyme, sumac, sesame seeds and salt, adds a distinct Middle Eastern flavor to this variation on potato salad.


Difficulty LevelMediumHealth IndexHealthy
VegetarianMain Ingredient,


 Potato2 Pound
 Water8 Cup (128 tbs) (to cook the potatoes in)
 Diced onion/Scallions1⁄2 Cup (8 tbs)
 Chopped parsley1⁄2 Cup (8 tbs)
 Chopped mint leaves1⁄4 Cup (4 tbs) (Optional)
 Lemon juice1⁄2 Cup (8 tbs)
 Olive oil1⁄4 Cup (4 tbs)
 Salt To Taste
 Pepper To Taste
 Zaatar1 Tablespoon
 Paprika1 Teaspoon (for garnish)

Nutrition Facts

Serving size

Calories 218 Calories from Fat 82

% Daily Value*

Total Fat 9 g14.3%

Saturated Fat 1.3 g6.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 78.2 mg3.3%

Total Carbohydrates 33 g11%

Dietary Fiber 4.8 g19.3%

Sugars 2.3 g

Protein 4 g7.1%

Vitamin A 14.4% Vitamin C 74.2%

Calcium 3.1% Iron 9.4%

*Based on a 2000 Calorie diet


1. Wash and cut the potatoes into 1/2 inch pieces. Keep the skins on because that’s where most of the nutrients are. Put them in the pot. Cover with water. Bring to a boil, lower the temperature and simmer, uncovered, until fork tender. This will take about 15 minutes.
2. Chop the parsley and the onions. And if you're using mint, chop that up too.
3. Mix the lemon juice, olive oil, salt, pepper, za’atar in the small bowl.
4. When the potatoes are done, drain in a colander and let them cool for a few minutes.
5. Put the potatoes in a large bowl, add the parsley, onion and mint, if using. Mix. Drizzle the olive oil dressing over the top. Mix well.

6. Serve hot or cold. Garnish with paprika.