This flavorful Lebanese Potato Salad combines tender, perfectly cooked potatoes with fresh parsley, scallions and mint, all tossed in a zesty lemon and olive oil dressing. It pairs beautifully with grilled meats and is also perfect for potlucks and picnics since it doesn't include any mayo.
This homemade Lebanese Potato Salad with fresh herbs is light, vibrant and easy to make. This salad is naturally vegan, gluten-free and dairy-free.
If you enjoy fresh herby salads like this, you might also want to try Tabbouleh, Fattoush Salad or this Mediterranean Pasta Salad.
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How to Make it
This potato salad is made with just a few ingredients and couldn't be easier to prepare. Everything can be prepped while the potatoes cook, so this recipe comes together in under 30 minutes.
Please see the recipe card at the end of the post for ingredient amounts.
Ingredients Overview
- Potatoes: For this salad, a mix of red and Yukon gold baby potatoes was used. Waxy potatoes work best as they hold their shape well when cooked, but Russet potatoes can also be used.
- Fresh parsley: Either flat-leaf or curly parsley.
- Green onions (scallions): Use both the white and green parts. If unavailable, substitute with half a small red onion or a shallot.
- Fresh mint leaves: The best type of mint to use in this recipe is spearmint.
- Extra-virgin olive oil
- Lemon: Use freshly squeezed lemon juice.
- Sea salt and black pepper
- Garlic clove (optional and not pictured): This recipe doesn't include garlic, but if you like, you can add just a touch of minced garlic to the dressing.
Steps Overview
- Place cleaned, unpeeled potatoes in a large pot, cover with cold water and bring to a boil over medium-high heat. Cooking time will vary depending on type and size of the potatoes, so cook until they are fork-tender or until you can pierce them with a knife, but are not falling apart. Potatoes used in this recipe took 18 minutes to cook from the time they were placed on the stove.
- Meanwhile, clean and chop the fresh mint leaves, parsley and scallions. Set aside.
- In a small mason jar, combine olive oil, fresh lemon juice, salt and pepper. Put the lid on, shake well and set aside.
- Once the potatoes are fork-tender, drain and let cool slightly. Since waxy potatoes have thin skin, I like to leave it on but you can peel them if you prefer them that way.
- While potatoes are still warm but not too hot to handle, cut them into bite-sized pieces and place them in a large bowl.
- Add the herbs and dressing to the chopped potatoes while they are still warm since they'll absorb the flavors more easily than when cooled.
- Toss the salad, taste and adjust seasonings if needed.
- Serve the potato salad warm, at room temperature or refrigerate to serve chilled.
Serving Suggestions
Serve this Middle Eastern potato salad as a side dish to grilled meats and kebabs such as these Kafta Kebabs and Chicken Shawarma Kebabs. It's also delicious as a side to Rainbow Trout Fillets, or roast chicken.
Storage Instructions
Store this potato salad in an airtight container in the refrigerator for up to 4 days. Since the potatoes will absorb some of the dressing, add a drizzle of olive oil, a squeeze of lemon juice and adjust the seasonings before serving.
Enjoy!
More Lebanese Recipes
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Lebanese Potato Salad
Ingredients
- 2 pounds potatoes
- ½ cup parsley chopped
- 1 scallion both green and white parts, chopped.
- 1 Tablespoon chopped spearmint
Potato Salad Dressing
- 4 Tablespoons extra-virgin olive oil
- 4 Tablespoons freshly squeezed lemon juice
- ½ teaspoon salt more to taste
- ¼ teaspoon black pepper more to taste
Instructions
- Place cleaned unpeeled potatoes in a large saucepan, cover with cold water and bring to a boil over medium-high heat. Lower heat to medium and cook until potatoes are fork-tender, approximately 18 minutes.
- Meanwhile, clean and chop the fresh parsley, scallions and mint leaves. Set aside until ready to assemble the salad.
- In a small mason jar, combine the olive oil, freshly squeezed lemon juice, salt and pepper. Put the lid on the jar and shake well.
- Once the potatoes are fork tender, drain them in a colander and set them aside to cool slightly. Dice still warm potatoes into medium-sized pieces and add them to a large bowl.
- Add the herbs and dressing to the potatoes while they are still warm. Toss well, taste and adjust the seasonings to taste.
- Serve potato salad warm, at room temperature or refrigerate if serving later.
Notes
- Cooking time for the potatoes will vary depending on type and size, so cook until potatoes are fork-tender. Baby red and golden potatoes used in this recipe took 18 minutes to cook from the time they were placed on the stove.
- Lebanese Potato Salad can be stored in an airtight container in the refrigerator for up to 4 days.
- To revive stored potato salad, add a drizzle of olive oil, a squeeze of lemon juice and adjust the seasonings.
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