Ingredients

• 1 1/4 pounds purple potatoes, quartered
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon cider vinegar
• 1 1/2 teaspoon unsalted tomato paste
• 4 tablespoons unsalted butter
• 1 teaspoon za’atar
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1/4 small white onion, thinly sliced (about ¼ cup)
• 2 tablespoons finely chopped fresh flat-leaf parsley

Preparation

1. Place potatoes in a medium saucepan; cover with water by  3 inches. Bring to a boil over high heat. Reduce heat to medium-low and cook until tender, 16 to 18 minutes.

2. Whisk together mustard, honey, vinegar, and tomato paste in a small bowl.

3. When potatoes have finished cooking, drain and transfer to a medium bowl. Add butter, za’atar, pepper, and salt; toss to coat. Drizzle with mustard mixture and sprinkle with onion and parsley.