Lebanese Potato Salad
This Lebanese potato salad is a light, refreshing twist on the traditional potato salad—made with zesty lemon juice, fragrant herbs, and heart-healthy olive oil. It’s vegan, gluten-free, and perfect for meal prep or family gatherings. Ready in under 30 minutes, it’s a staple side dish in Lebanese cuisine that pairs beautifully with grilled meats or mezze spreads.Try this easy recipe today and bring Mediterranean freshness to your table!
Ingredients
- 750 grams potatoes firm, waxy type like Yukon Gold or red
- ¼ cup fresh parsley chopped
- ¼ cup spring onions green onions, finely chopped
- 1 tablespoon dried mint or 2 tbsp fresh, finely chopped
- ¼ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 1 clove garlic optional, crushed
- Salt to taste
- Black pepper freshly ground, to taste
Instructions
Boil the Potatoes
- Place whole, unpeeled potatoes in a large pot. Cover with cold water, about 2 inches above the potatoes.
- Bring to a gentle boil over high heat, then reduce to medium and simmer until fork-tender (about 12–15 minutes).
- Drain and let cool slightly before peeling and cutting into bite-sized chunks.
Prepare the Herbs & Dressing
- In a large mixing bowl, combine chopped parsley, mint, spring onions, and optional garlic.
- In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper.
Assemble the Salad
- Add the potato chunks to the herb mixture.
- Pour the dressing over the salad and gently toss until well combined. Be careful not to break the potatoes.
- Adjust salt, pepper, or lemon to taste.
Rest and Serve
- Let the salad sit for 15–30 minutes at room temperature to let the flavors meld.
- Serve slightly warm, at room temperature, or chilled.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Fat | 12g |
| Carbs | 22g |
| Protein | 2g |
| Fiber | 3g |
| Sugar | 1g |
| Saturated Fat | 1.5g |
| Sodium | 240mg |
| Cholesterol | 0mg |