Roasted Potato and Watercress Salad with Black Sesame and Zataar Dressing

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This is a slightly different take on potato salad. While I was working for a vegan, I encountered a shop next to my contortion class in Oakland called The Spice Shop. They have a lovely blended za'atar that I was obsessed with for months. I used it to make this savory, non dairy potato salad with a little middle eastern spice.

INGREDIENTS:

  • 1 lb of tiny potatoes (I like mini yukons or the tri-color bag)
  • 2 cloves of garlic
  • 1 tsp cumin
  • 1/4 cup olive oil
  • salt and pepper
  • 5-6 scallions chopped
  • 1 bunch watercress

FOR THE DRESSING:

  • 1/4 cup black sesame seeds
  • 1/4 cup zataar
  • 1-2 cloves of garlic
  • salt and pepper
  • 1/2 cup olive oil
  • 2 T cider vinegar
  • 1 T honey

HOW TO:

  1. Preheat oven to 450 degrees. Wash and dry your potatoes.
  2. In a bowl, toss your potatoes with 1/4c olive oil, salt and pepper.
  3. Transfer mixture to baking sheet and roast for 20-30 minute until tender.
  4. While your potatoes cool, blend the dressing ingredients together and set aside.
  5. When ready to assemble, put the potatoes in a large mixing bowl and pour some of the dressing on the potatoes to coat evenly. Put some watercress on a plate, and layer potatoes in with a couple layer of watercress. Sprinkle scallions on. Drizzle a little more of the remaining dressing on top.