This light and healthy traditional Lebanese potato salad recipe is made with fresh lemon juice, olive oil, scallions and fresh herbs.
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
- 12 Red and Yellow Creamer Potatoes or other Little Potato Company Variety 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.
- Toss cooked potatoes in a large bowl with all remaining ingredients. Serve warm, room temperature or chilled.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
Disclosure: I am honored to be a Brand Ambassador for The Little Potato Company. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
Check out my Pinterest board for more Lebanese recipes!