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. I highly recommend you make that one next.
How to Make Lebanese Potato Salad:
To start, 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.
Next, begin chopping the scallions, mint and parsley. Fresh mint is preferred in this recipe but if you don’t have it, scallions and parsley will be delicious on its own as well.
Place the cooked potatoes in a large bowl with the herbs then toss with olive oil, lemon juice, salt and pepper. Toss well then adjust for seasoning before serving warm, room temperature or chilled.
Yukon gold potatoes are my favorite because of the creamy texture and thin skin that you don’t have to peel. If you only have traditional russet potatoes on hand, be sure to peel and dice before boiling.
This potato salad gets better as it sits so feel free to prep a day or two before you plan to serve. The potatoes will absorb the oil and lemon over time so you may wish to drizzle a little extra when it’s time to eat the potato salad.
The great thing about Lebanese potato salad is that it doesn’t contain any mayo. This makes it ideal for BBQs and outdoor gatherings because it can sit in the sun a bit longer than traditional potato salad. To store, keep in an air-tight container in the refrigerator. It will be fresh for up to 5 days.
Your fork is waiting.
Lebanese Potato Salad (Patata Salata)
- 12 yukon gold potatoes halved
- ¼ cup olive olive
- ¼ cup lemon juice
- ½ cup parsley minced
- ½ cup scallions minced
- ¼ 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.
- Check for seasoning, adjust and serve. Serve warm, room temperature or chilled.