- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Michael Solomonov flavors the warm potato-and-egg salad here with a red wine vinaigrette, then spices it with za’atar, a Middle Eastern blend of sesame seeds, herbs and sumac.
Ingredient:
- 3 large Yukon Gold potatoes
- Kosher salt
- 1 large egg
- 1 cup packed baby spinach
- 2 celery ribs, thinly sliced
- 2 tablespoons minced red onion
- 2 1/2 tablespoons red wine vinegar
- 2 teaspoons za’atar (see Note)
- 1/3 cup extra-virgin olive oil, plus more for brushing
- 1/2 teaspoon Aleppo pepper
- 1/4 teaspoon ground fenugreek
- Four 4-ounce branzino fillets with skin
