Marinated Potato and Olive Salad

Serves 10–12

Briny, sour, tart and textural are words that don’t usually describe traditional potato salads, but this salad is far from traditional. Inspired by a Persian marinated olive dish, Zeytoon Parvardeh, green olives combine with pomegranate molasses, chopped walnuts, olive oil and herbs. Once the briny marinade and crispy potatoes marry, they are served over a layer of homemade labneh (strained yogurt cheese). Pomegranate molasses can be hard to find, so the instructions for making it at home are included.

Labneh

4 cups (32 ounces) whole milk Greek yogurt

1 teaspoon sea salt

Pomegranate Molasses

4 cups pomegranate juice

½ cup sugar

¼ cup lemon juice (from about 1 lemon)

Marinade

1 cup pitted green olives (6-ounce can/jar), drained

1 cup chopped dill pickles

⅓ cup capers (3.5-ounce jar), drained

1½ cups chopped walnuts

4 garlic cloves, minced

1 bunch parsley, chopped

⅔ cup pomegranate molasses

1 teaspoon kosher salt

¼ cup extra-virgin olive oil

Potatoes

3 pounds baby potatoes, halved

2 tablespoons extra-virgin olive oil

½ teaspoon kosher salt

¼ teaspoon ground black pepper

Mix the yogurt and sea salt in a bowl the night before you plan to serve the salad. Spoon the mixture onto multiple layers of cheesecloth, gather the edges of the cheesecloth together, and twist them to create a tight ball. Place in a fine-mesh strainer and prop it up in a bowl, ensuring the yogurt ball does not touch the bottom of the bowl. Chill overnight or at least 8 to 12 hours. Remove the strained labneh from the cheesecloth and store covered in the refrigerator until time to serve.

Make the pomegranate molasses by combining the pomegranate juice, sugar and lemon juice in a medium saucepan over medium-high heat. Once boiling, lower the heat to medium-low and simmer uncovered for about 30 minutes, stirring occasionally. Simmer for 10 to 15 more minutes, watching closely and stirring often. The mixture will start to foam and coat a metal spoon when ready. Immediately remove the pan from the heat and let it cool for 30 minutes before transferring to a jar.

Combine the marinade ingredients in a medium bowl, stirring well, and set aside.

Preheat the oven to 425°. Line a large sheet pan with parchment paper. Place the halved potatoes on the prepared pan and drizzle with the olive oil. Add the salt and pepper, then use your hands to toss the potatoes, ensuring every single potato is coated.

Bake for 45 to 50 minutes, tossing halfway through, until browned, crispy and easily pierced with a fork. Allow to cool slightly before tossing the potatoes together with the marinade.

Spread the labneh on a large platter and spoon the potato salad overtop. Serve.