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Lebanese Potato Salad

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LIZ DELLA CROCE

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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

Frequently Asked Questions

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 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. If you’re looking for more recipes like this, be sure to check out my greek potato salad and Potato Salad with Bacon and Egg as well!

Have you tried my
Lebanese Potato Salad (Patata Salata)?

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Lebanese Potato Salad

Lebanese Potato Salad (Patata Salata)

4.39 stars average
Liz Della Croce
This light and healthy traditional Lebanese potato salad recipe is perfect for a pot luck. No mayo and no refrigeration required.
PREP: 10 minutes
COOK: 15 minutes
TOTAL: 25 minutes
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Servings4

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. 

Last Step:

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Nutrition

Serving: 1cup | Calories: 182kcal | Carbohydrates: 13.8g | Protein: 2.2g | Fat: 13g | Saturated Fat: 1.8g | Monounsaturated Fat: 11.2g | Sodium: 8mg | Fiber: 2.5g | Sugar: 2.3g


4.39 from 26 votes (24 ratings without comment)

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35 responses to “Lebanese Potato Salad”

  1. Gary Avatar
    Gary

    Easy and tasty!

  2. Novellian Avatar
    Novellian

    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.

  3. Denise Avatar
    Denise

    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. Liz DellaCroce Avatar
      Liz DellaCroce

      Isn’t the mint the best?!!

      1. Ryan Franz Avatar
        Ryan Franz

        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.

  4. janice Avatar
    janice

    Not sure about the mint. Does anyone else have reservations or thoughts about the mint?

    1. Liz DellaCroce Avatar
      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!!!

    2. MA Avatar
      MA

      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. Liz DellaCroce Avatar
        Liz DellaCroce

        Isn’t mint just the best?

  5. Shoni Avatar
    Shoni

    Looks amazing! Just want to confirm that you chopped the potatoes small after boiling the halves?

    1. Liz DellaCroce Avatar
      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!

  6. Belinda Mroz Avatar
    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!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      What a great idea!