Mouth-Watering Lebanese Potato Salad Recipe

Welcome to my Lebanese Potato Salad recipe article. As an Israeli chef with a passion for Mediterranean cuisine, I’ve created this traditional Lebanese potato salad that is light, healthy and bursting with fresh flavors.

Potato salad is a classic dish that has been enjoyed all over the world, but my Lebanese potato salad recipe adds a unique twist with the bold and tangy flavors of fresh lemon juice, extra virgin olive oil and a generous blend of fresh herbs.

As you read on, I’ll guide you through each step of this simple and delicious recipe. From selecting the perfect potatoes to mixing in the herbs and spices, my easy-to-follow instructions will help you create an irresistible salad that is sure to impress your loved ones.

Whether you’re looking for a healthy side dish to accompany your main course or a vegan alternative to traditional potato salads, this Lebanese Potato Salad is the perfect addition to any meal. So what are you waiting for? Let’s get started!

Why You’ll Love This Recipe

Lebanese Potato Salad
Lebanese Potato Salad

When it comes to potato salad, the Lebanese Potato Salad Recipe is undoubtedly one of the best potato salads out there. But don’t take my word for it; try it out yourself! Here are a few reasons why you’ll love this recipe:

First and foremost, this salad is a light, healthy, and traditional option when compared to typical mayonnaise-based potato salads. It’s perfect for those who want to enjoy a delicious side dish without feeling weighed down by heavy dressings.

This recipe is made with fresh ingredients that add flavor and dimension to the dish. The use of fresh lemon juice and herbs like mint, parsley, and scallions give the salad a tangy and refreshing taste that is sure to impress your taste buds.

Moreover, the Lebanese Potato Salad Recipe provides a vegan option for those who are looking for plant-based dishes. It’s an excellent choice for gatherings or parties where dietary restrictions may come into play.

Lastly, this recipe is versatile and can be customized to your liking. Whether you prefer your salad with a little more olive oil or want to add extra toppings like roasted red peppers or feta cheese, the possibilities are endless!

So what are you waiting for? Give this recipe a try and experience the medley of Middle Eastern flavors in every bite.

Ingredient List

 A simple yet flavorful twist on classic potato salad.
A simple yet flavorful twist on classic potato salad.


  • 3 pounds russet potatoes, peeled and cut into ½ inch dice (about 6 cups)
  • 2 teaspoons kosher salt
  • 4 cups water


  • ¼ cup freshly squeezed lemon juice (about 2 large lemons)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons extra virgin olive oil

Herbs and Vegetables

  • 4 scallions, thinly sliced (about ¼ cup)
  • 1 cup finely chopped fresh parsley leaves
  • 1 cup finely chopped fresh mint leaves

This Lebanese Potato Salad Recipe is a light, healthy, and traditional Lebanese dish. The recipe made with fresh lemon juice, olive oil, and fresh herbs will amaze your taste buds.

The Recipe How-To

 Chunky potatoes dressed in a zesty Lebanese-style dressing.
Chunky potatoes dressed in a zesty Lebanese-style dressing.

Prepare the Potatoes

  • Start by peeling and cutting three medium russet potatoes into half-inch dice.
  • Then, place the diced potatoes in a pot of cold water with two teaspoons of kosher salt, and bring it to a boil over high heat.
  • Reduce the heat to medium or low and allow the potatoes to cook for 8-10 minutes until they just begin to soften.
  • Be careful not to overcook the potatoes, as you want them to remain firm enough so that they don’t turn into mashed potatoes once you mix them with the dressing.

Make The Salad Dressing

  • While your potatoes are boiling, combine 1/4 cup freshly squeezed lemon juice with 1/4 cup extra-virgin olive oil in a bowl.
  • Add a teaspoon of salt and freshly ground pepper to taste.
  • Mix all these ingredients well using a fork or whisk until a light emulsion forms.

Combine And Chill

  • When the potatoes have cooked to your desired texture, drain them in a colander and then rinse them with cold water to stop the cooking process.
  • Transfer the potatoes into a mixing bowl; add four thinly sliced scallions, roughly chopped parsley leaves, and finally, pour in your prepared lemon dressing.
  • Toss everything together until evenly coated.
  • Cover the bowl with plastic wrap and refrigerate for at least an hour before serving to allow all the flavors to meld together.

Garnish And Serve

  • Once ready to serve, remove the potato salad from fridge and give it one last gentle toss.
  • Transfer it into a serving platter or bowl and garnish with freshly chopped mint leaves, more scallions, some olives or even cherry tomatoes if desired.

There you have it folks; my take on an easy-to-follow Lebanese Potato Salad recipe that’s light, healthy, fresh–everything you’d expect from a vegan-friendly salad!

Substitutions and Variations

 This salad is just as gorgeous as it is delicious.
This salad is just as gorgeous as it is delicious.

While this Lebanese potato salad recipe is delicious as is, there are several substitutions and variations that you can make to suit your taste buds or dietary needs.

One substitution you could make is using sweet potatoes instead of russet potatoes. This will give the dish a sweeter flavor and add some extra nutrition to your meal. You could also try using purple potatoes for a fun twist on the traditional recipe.

For those who prefer a more tangy taste, consider adding extra lemon juice or even some vinegar to the dressing. Be sure to taste as you go so that you can adjust according to your preference.

If you want to experiment with different herbs, try using cilantro instead of mint. This will give the dish a fresh, zesty flavor that pairs well with the lemon juice and olive oil dressings.

For an even healthier option, omit the olive oil and use avocado or tahini instead. This will result in a creamy and delicious dressing without the added fats from olive oil.

Lastly, if you want to add some protein to this dish, consider adding chickpeas or grilled chicken. These ingredients will not only boost the nutritional content of the dish but also provide some extra texture and flavor.

Don’t be afraid to get creative with this recipe and make it your own. And always remember to have fun while cooking!

Serving and Pairing

 The perfect side dish for any meal.
The perfect side dish for any meal.

This Lebanese Potato Salad recipe is a light, healthy, and traditional Lebanese dish that can be served as a side dish or as the main course. It is perfect for any occasion and can be paired with a variety of foods.

One of my personal favorite ways to serve this salad is as an appetizer or meze. Serve it with some fresh hot pita bread and sliced vegetables like tomatoes and cucumbers. This combination will give you that authentic Middle Eastern experience that we all love.

For a more substantial meal, the potato salad can be paired with some grilled chicken or lamb skewers. The combination of the warm, caramelized meat flavors and fresh lemony flavors of the salad makes for an outstanding taste experience.

Another way to enjoy this dish is by adding chopped fresh herbs such as parsley or mint. That will add great flavor and color to your plate.

If you’re looking for a vegan option, you can serve this salad with grilled vegetable skewers as well.

Overall, there are countless ways to serve and enjoy this delicious Lebanese Potato Salad. Get creative with your pairing suggestions, experiment with the presentation on the plates or serving platter, and enjoy this tasty meal to its fullest potential!

Make-Ahead, Storing and Reheating

 A refreshing take on a summertime staple.
A refreshing take on a summertime staple.

This Lebanese Potato Salad is an excellent recipe for meal prepping as it can be made up to two days ahead of time. Simply store it in the fridge in an airtight container until ready to serve.

To reheat, you can bring it to room temperature or microwave it for 30 seconds intervals until heated through. Please note that the potatoes may slightly lose their texture when reheated, but this won’t affect the overall taste of the salad.

If you have any leftovers after serving, simply store them in an airtight container and keep them in the fridge for up to 3 days. Although, I must say, there are usually no leftovers around when I serve this potato salad!

For any party planning, this Lebanese potato salad is your go-to dish as it can be made ahead of time and keeps fresh for a while. Plus, its light and healthy traditional Lebanese flavors are sure to please any crowd.

Tips for Perfect Results

 Beautifully colorful with vibrant ingredients.
Beautifully colorful with vibrant ingredients.

When preparing a Lebanese Potato Salad recipe, it’s crucial to achieve the perfect balance of flavors and textures. As someone who has prepared this recipe numerous times, let me share with you some tips for perfect results.

First, make sure to use fresh herbs in your salad. A handful of fresh mint will add a bright and refreshing flavor that perfectly complements the other ingredients. Similarly, tossing in some chopped parsley or cilantro will add a savory, herbaceous note to the dish.

Another important tip is to stick to the recommended measurements of olive oil, lemon juice, salt and pepper specified in the recipe. These ingredients all play a significant role in balancing out each other’s flavors. It’s important not to overdo any one of them.

When it comes to potatoes, make sure they are cooked just right – neither too hard nor too mushy. You can test whether they are done by piercing them with a fork or knife. If they slide off easily and don’t resist pressure, your potatoes are ready to be drained.

While Russet potatoes are commonly used for this recipe, feel free to experiment with other types of potatoes as well. Yams and sweet potatoes make excellent alternatives that can give this classic dish an interesting twist.

Lastly, if you have leftovers or plan to make this dish ahead of time, don’t add the dressing until right before serving. This will prevent the salad from getting soggy and unappetizing.

By following these tips and experimenting with variations on the recipe, you too can create a delicious Lebanese Potato Salad that is sure to impress your family and friends.

Bottom Line

your culinary journey with a tantalizing and authentic Lebanese Potato Salad recipe that will leave you craving for more. This recipe boasts of fresh herbs, olive oil, and lemon juice as key ingredients that will take you on a flavor adventure through the Middle Eastern region. The combination of russet potatoes with scallions and parsley makes for a light, healthy meal that is perfect for any occasion. With the option to add spiciness to your dish with batata harra, it’s easy to elevate this simple dish into something exciting.

The best part is that this salad can be customized easily according to your preferences. You can substitute some of the herbs for others such as basil or cilantro or use different types of potatoes if unavailable. Additionally, it’s vegan-friendly so everyone can indulge in its goodness.

Overall, this Lebanese Potato Salad is a perfect blend of traditional Lebanese cooking with a modern touch. It’s easy to make and can be prepared ahead of time to save you time during busy weekdays. I hope this recipe becomes one of your go-to dishes in your kitchen arsenal and brings smiles to all those who savor its delicious flavors.

Lebanese Potato Salad

Lebanese Potato Salad Recipe

Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating—and dairy-free—potato salad makes the perfect summer potluck contribution. From EatingWell magazine, May/June 2007. Dietary Exchanges: 1 1/2 starch, 1 fat (1 1/2 Carbohydrate Serving). Posted for ZWT6.
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Prep Time 20 mins
Cook Time 30 mins
Course Side Dish
Cuisine Lebanese
Servings 8 - 2/3 cup servings
Calories 137.7 kcal


  • 2 lbs russet potatoes (about 3 medium)
  • 1/4 cup lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • fresh ground pepper, to taste
  • 4 scallions, thinly sliced
  • 1/4 cup chopped of fresh mint


  • Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes.
  • Drain potatoes and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.
  • Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
  • Just before serving, add scallions and mint to the salad and toss gently.
  • Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.

Add Your Own Notes


Serving: 136gCalories: 137.7kcalCarbohydrates: 21.3gProtein: 2.5gFat: 5.2gSaturated Fat: 0.7gSodium: 154.4mgFiber: 2.9gSugar: 1.2g
Keyword < 60 Mins, African, Asian, Healthy, Lebanese, Low Cholesterol, Low Protein, Middle Eastern, Potato, Vegetable
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