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Lebanese Potato Salad

    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.

    Lebanese Potato Salad

    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.

    Adding Oil to Potato Salad

    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.

    Vegan Lebanese Potato Salad

    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.

    Syrian Potato Salad

    How to Make Lebanese Potato Salad:

    Chopping Potatoes

    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.

    Mincing Scallions

    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.

    Squeezing Juice in Salad

    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.

    Easy Lebanese Potato Salad

    What is the best type of potato to use for potato salad?

    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.

    How far in advance can I prepare this potato salad?

    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.

    How long will this potato salad stay fresh?

    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

    Lebanese Potato Salad (Patata Salata)

    4.35 stars average
    This light and healthy traditional Lebanese potato salad recipe is perfect for a pot luck. No mayo and no refrigeration required.
    PREP: 10 mins
    COOK: 15 mins
    TOTAL: 25 mins
    Save
    Servings: 4

    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. 

    Nutrition

    Serving: 1cupCalories: 182kcalCarbohydrates: 13.8gProtein: 2.2gFat: 13gSaturated Fat: 1.8gMonounsaturated Fat: 11.2gSodium: 8mgFiber: 2.5gSugar: 2.3g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    34 Comments

    1. Liz. If could only make this exact Lebanese salad by substituting the Potatoes with boiled Reddish. Exactly the same, no Mayonnaise or anything else. Just olive oil and Lemon juice added.
      Love to know if it works and has some possibilities.

    2. I just stumbled across your site after googling Lebanese potato salad. Great site! And AWESOME salad! So fresh and delightful. The mint takes it over the top. I have to get it into the fridge before I eat it all.

        1. Great recipe! My only critique is that this DOES need to be held under temperature control. Cooking the potatoes renders them a potentially hazardous food, meaning that if it’s not held under temperature control, bacteria can grow rapidly and at dangerous levels after four hours. Bacteria double every 20 minutes between 41 and 135 degrees F.

      1. Without the mint it isn’t LebanesePotato salad. The mint is a staple in the Lebanese kitchen and we couldn’t cook without it. Even use dried mint in cooking recipes such as the stuffing for grape leaves and Koussa! The best!!!

      1. 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!

    3. 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!

      1. Im not so crazy about the mint aspect of this salad. Obviously it’s a choice. I’m Lebanese born and raised, and we never use mint in our potato salad, we also add some diced raw sweet onions for that crunch factor.

        1. 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!

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