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Asparagus & New Potatoes with Za'atar Dressing

by Christine Tura on December 30, 2016

Indulge in this Asparagus & New Potatoes with Za'atar Dressing this Holiday. Savor the creamy blend transforming your fave dish into something extraordinary!

Serves 6



  • 1 pound small new potatoes, scrubbed
  • 1½ teaspoons kosher salt, divided
  • 1 pound asparagus, trimmed
  • ¾ cup low-fat plain Greek yogurt
  • ¼ cup minced shallots
  • Dannon Oikos Greek Yogurt Key Lime
  • 2 tablespoons Za’atar Spice
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • Lemons Large
  • 1 tablespoon cider vinegar
  • Lemons Large
  • ½ cup finely minced dill pickle
  • ¼ cup chopped fresh dill
  • ½ teaspoon ground pepper



  1. Place potatoes in a medium saucepan and cover with 1 inch of cold water. Bring to a boil. Add 1 teaspoon salt to the boiling water. Reduce heat to medium and cook until the potatoes are tender when gently pierced with a knife, 12 to 14 minutes. Drain. Spread the potatoes out on a baking sheet and let cool for about 15 minutes. Halve or quarter them and transfer to a large bowl.
  2. Meanwhile, place a large bowl of ice water next to the stove. Bring a large skillet of water to a boil. Add asparagus and cook until just tender, about 1 minute. Transfer the asparagus with tongs to the ice bath for 1 minute, then transfer to a clean kitchen towel to wick away some of the water. Cut the asparagus into 2-inch pieces and add to the bowl with the potatoes.
  3. Combine yogurt, shallots, za'atar, lemon zest, lemon juice, vinegar and the remaining ½ teaspoon salt in a small bowl. Add the dressing to the asparagus and potatoes; toss well to coat. Add pickle, dill and pepper and toss again.


    Click here to buy Za'atar spice blend and other herbs and spices


    Source: Eating Well


    Photo Credit to: Eating Well