Ingredients
- 1/3 cup pine nuts
- 4 large eggs
- 24 ounces baby potatoes about 1 small bag
- 1/2 cup chopped cilantro lightly packed, plus more for garnish
- 1/3 cup chopped red onion 1/4" dice
- 1/3 cup sliced green olives
- 1/3 cup mayonnaise I used Hellmann's
- 1/4 cup low fat greek yogurt
- 1 tbsp Zahtar or Za'atar spice mix
- as needed cracked black pepper
- as needed salt see note
Servings: cups
Instructions
- Preheat oven to 350℉ and place pine nuts in a single layer on a small baking tray or pie plate. Bake in oven for 8-10 minutes, turning at least once until golden. Remove from oven and set aside until ready to use.
- Heat enough water to just cover the eggs and simmer gently for no more than 12 minutes. Drain and immediately cool under cold running water. Once cooled, peel and coarsely chop.
- Steam or boil baby potatoes in simmering lightly salted water until just fork tender, about 8-10 minutes depending on size. Drain and cool under cold water. Allow potatoes to drain thoroughly once cool.
- Cut potatoes into bite size pieces, usually a baby potato cut in half or quartered makes for a nice size.
- In a medium size bowl stir together red onion, green olives, mayonnaise, greek yogurt, Zahtar and salt and pepper. Add chopped potatoes, eggs, pine nuts and cilantro. Gently stir into mayonnaise until combined. Serve immediately sprinkled with additional cilantro if desired. Can be chilled for several hours prior to serving if needed. Best served the day it is made.
Recipe Notes
-For time management, the potatoes, pine nuts and eggs can be cooked at the same time.
-The Zahtar I used contained salt, so little extra salt was needed. However, if your brand does not include salt you will need to adjust seasoning to taste.
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