Lebanese potato salad is bright, light, and full of fresh lemon and herbs. It’s an ideal dish for potlucks and dinner parties because the flavors develop and are best served at room temperature. As a busy parent, I also appreciate that a few cooked potatoes can be set aside and mashed for babies or given plain to toddlers, leaving out the herbs and lemon for the little ones.
Lebanese flavors wake up a tired palate: fresh lemon, bright parsley, and mint lift the whole dish. Unlike many potato salads that are heavy with mayonnaise, sweet relish, and chopped eggs, this version is clean and refreshing. It pairs beautifully with grilled meats or can be tucked into a warm pita with hummus and sliced cucumber for a simple, satisfying meal.
Pictured: freshly chopped parsley, mint, and scallion ready to be dressed with olive oil and freshly squeezed lemon. 
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Lebanese Potato Salad
Recipe by Pam List
Lebanese Potato Salad
- Total Time50 minutes
- Yield6 servings 1x
- DietDairy-Free, Gluten-Free
Ingredients
- 1 1/2 lbs baby Yukon Gold potatoes (organic if preferred)
- 1 large lemon, cut in half for juicing
- 1/3 cup extra-virgin olive oil
- 1/2 cup Italian parsley, washed, dried and finely chopped
- 1/4 cup fresh mint, washed, dried and finely chopped
- 1 scallion, thinly sliced and lightly chopped
Instructions
- Scrub the potatoes and remove any eyes. Place them in a 2-quart pot with about 1 cup of water. Bring to a simmer and leave the lid slightly ajar so the water can evaporate; cook until the water has mostly boiled away and the potatoes are tender. Watch closely so they don’t brown on the bottom.
- Transfer the cooked potatoes gently to a large glass bowl. Halve the plump potatoes for a festive presentation.
- Add the chopped parsley, mint, and scallion, then drizzle the olive oil over the potatoes. Squeeze the lemon juice on top, taking care to avoid seeds.
- Season with sea salt and freshly ground black pepper—start with about 1/4 teaspoon of each and adjust to taste.
- Toss gently to combine so the potatoes remain intact but well coated in the dressing and herbs.
- Serve at room temperature for the best flavor.
Notes
If you have a picky eater, set aside a few plain cooked potatoes before adding the herbs and lemon. Encourage them to try a small taste of the herbed salad—often the bright flavors win them over.
- Prep Time: 20 minutes
- Inactive Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dairy Free, Gluten Free, Vegetables
- Cuisine: Lebanese