Potato Salad with Almonds, Za’atar & Salsa Macha

Name: Potato Salad with Almonds, Za’atar & Salsa Macha
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American, Mexican, Latin American
Ingredients: 6–7 large Yukon Gold potatoes; 1 1/4 cup (300 g) Greek Yoghurt; 1/4 cup (60 g) Light mayonnaise; 1/4 cup + 3 tbsp olive oil; 1.5 tbsp red wine vinegar; 1/4 cup capers + 1.5 tbsp brine; 1 serrano chili, finely chopped; 1/2 tbsp honey; 1/4 tsp ground cumin; 1 tbsp Dijon mustard; 3.5 tbsp za’atar; 1/4 cup chopped chives; 1/4 cup chopped dill; Zest of 1 lemon; 1/3 cup sliced almonds; 2 tbsp salsa macha or chili oil; 1 tbsp smoked paprika; Parmigiano Reggiano, to taste; Salt and pepper, to taste

5 steps

Prep:20minCook:25min

Updated at: Fri, 22 Aug 2025 15:47:28 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories334.4 kcal (17%)

Total Fat15.9 g (23%)

Carbs41.7 g (16%)

Sugars6.2 g (7%)

Protein8.8 g (18%)

Sodium371.9 mg (19%)

Fiber6.5 g (23%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Boil the potatoes whole in salted water for about 20 minutes, or until fork-tender.

Step 2

Make the sauce: whisk together the labneh, mayonnaise, capers + brine, red wine vinegar, honey, Dijon, lemon zest, serrano, cumin, za’atar, chives, dill, and 1/4 cup olive oil. Season with salt and pepper.

Step 3

Heat 2 tbsp of olive oil in a pan. Add chili flakes and smoked paprika to the oil and let it warm gently to release the flavors. Then add the sliced almonds and fry until golden. Finally, stir in the salsa macha (or chili oil) for extra heat.

Step 4

Cut the potatoes (skin on) into small cubes and toss them into the sauce while still warm. Let cool.

Step 5

Top with the toasted almonds, Parmigiano, extra herbs, and more salsa macha if desired.