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)
Ingredients
- 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
Instructions
- 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.
janice
Not sure about the mint. Does anyone else have reservations or thoughts about the mint?
Liz DellaCroce
Remember, you want to use spearmint not the spicy peppermint (like you have in chewing gum or ice cream.) Trust me – it is DELICIOUS!!!
Shoni
Looks amazing! Just want to confirm that you chopped the potatoes small after boiling the halves?
Liz DellaCroce
Nope you cut them to your desired size BEFORE cooking! So cut them however you wish them to be when you eat them. I love it with small dice as well as bigger chunks – up to you!
Belinda Mroz
I enjoyed the salad but added 1/4 tsp Allspice and brought out the Lebanese flavour. Salad is Best made the day before you devour it gives time to develop the taste that makes your taste buds ask for ….more pleae!
Liz DellaCroce
What a great idea!
luba Tobian
Would love to post it on Facebook, but there is no link for that. Do not like mayonnaise so this it perfect for me.
Liz DellaCroce
I’m so glad you enjoy this!! To post it on Facebook just copy and past the URL to the blog post. :) https://thelemonbowl.com/lebanese-potato-salad/
Agness of Run Agness Run
Lebanese food is delightful and this salad seems mouth-watering, Liz! Can I use dried parsley?
Liz DellaCroce
I would not use dried personally – try to get fresh!
ndemi
This looks so yummy,will definitely try it over the weekend and hopefully it turns out like this.I will give you the feedback.
Liz DellaCroce
I hope you loved it!
Jennifer @ Show Me the Yummy
Simply perfect. LOVE the mint!
Kim Beaulieu
This is my kind of potato salad. I can’t eat mayo so I’m always looking for more mayo-free recipes. Love their potatoes.
Liz DellaCroce
Oh that’s great!! I hope you love it!
Brenda @ a farmgirl's dabbles
Those little potatoes are so wonderful – I love their creamy texture. Great salad – I want to try this solely because of the mint involved!
Liz DellaCroce
They are seriously so good!
naomi robinson
this is my kind of potato salad – no mayo – yay!!
Liz DellaCroce
Exactly!
Shirley Yost
This sounds wonderful and I will certainly try it. But as a bacon and egg lover, I would love to see your Aunt’s mayo version!
Liz DellaCroce
Ok I will share it soon!!! :) Promise!
Gina @Running to the Kitchen
This is such a perfect side for summer parties!!
Liz DellaCroce
So easy and good!
Ani
I love this. My mom used to make it, and I like it so much more than potato salads with mayo.
Liz DellaCroce
That’s so cool!!! I hope you love it!
Feestzaal
We loved this potato salad. How fresh and yummy! Thanks for sharing the recipe.
Liz DellaCroce
So happy to hear it!