This light and healthy traditional Lebanese potato salad recipe is made with fresh lemon juice, olive oil, scallions, and fresh herbs. Perfect for pot luck as no refrigeration required.
My Aunt Paula has been making this Lebanese Potato Salad recipe for as long as I can remember. Made with bright lemon juice, silky olive oil, scallions, mint and parsley, this potato salad beats out the traditional mayo-based version any day of the week in my book.
Ok fine, maybe I’m a little biased. But can you blame me? Just look at this goodness! You can use any variety of baby potatoes but I particularly love Little Potato Company because of their creamy flavor and silky texture.
What’s better? Because this potato salad doesn’t contain any mayo, it is ideal for a picnic outdoors. In fact, I think it tastes even better as the sun warms up the dish a bit.
In fairness, my aunt also makes a mayo-based potato salad filled with 2 pounds of bacon and chopped hard-boiled eggs. Would you guys like to see that recipe too? Let me know.
Your fork is waiting.
Lebanese Potato Salad (Patata Salata)
- 12 Red and Yellow Creamer Potatoes or 1 qt of baby yukon potatoes (halved)
- 1/4 cup olive olive
- 1/4 cup lemon juice
- 1/2 cup parsley (minced)
- 1/2 cup scallions (minced)
- 1/4 cup fresh mint (minced)
- salt and pepper to taste
- Place halved potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork tender; strain and let cool slightly.
- Bring potatoes to a boil and cook until fork tender; strain and let cool slightly.
- Toss cooked potatoes in a large bowl with all remaining ingredients.
- Check for seasoning, adjust and serve. Serve warm, room temperature or chilled.