Za’tar Potato Salad with Paprika Almonds

1 ½ kg medium potatoes

Dressing:

1 ¼ cup thick Greek yoghurt

¼ cup mayo

1 1/2 Tbsp red wine vinegar

¼ cup capers, very roughly chopped

1 ½ Tbsp caper brine

1 small green chili, seeds removed, finely chopped

2 Tbsp honey

¼ tsp cumin

1 Tbsp Dijon mustard

2 Tbsp za’tar

¼ cup chives + 2 tsp kept aside for garnish

 ¼ cup dill + 10g kept aside for garnish

Parmesan to taste

Topping!

1/3 cup sliced almonds

2 Tbsp vegetable oil

1 Tbsp smoked paprika

Stir together all the dressing ingredients

Boil Potatoes. When cool enough to handle, break potatoes into bite-sized pieces with your fingers.  In a large mixing bowl, toss the potatoes briefly with the dressing ingredients and lay out in a pile on a serving platter.

Fry the flaked almonds in the oil and paprika until lightly toasted.

Top the potatoes with fried paprika almonds, and herbs.