Lebanese potato salad is delightfully light and pairs well with most foods. Creamy potato tossed through fresh and dried herbs in a lemon and olive oil dressing.
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🥔What is Lebanese Potato Salad With Spring Onion?
In Arabic , Lebanese potato salad with spring onion is called salata batata (or salatet batata) which literally translates to potato salad.
It is normally served as a side and is made without any dairy or cream. Quite simply it is boiled potatoes cut into mouth sized pieces that have been tossed through fresh spring onions, herbs (both fresh and dry) and finished with freshly squeezed lemon and extra virgin olive oil.
😋Why You'll Love This Recipe
- This salad goes well with just about anything
- Light and tasty - doesn't feel heavy once consumed.
- It's suits loads of special diets; vegan, dairy free, gluten free, egg free.
- Super easy and can be made in around 20 minutes.
🥔 Ingredients You'll Need
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Potatoes that can be boiled or steamed are perfect for this salad. Try using an all-rounder potato. The potatoes will need to be peeled and cut uniformly into bite sized pieces to ensure they cook evenly. Cool the potatoes prior to tossing this salad.
Fresh flat leaved parsley should be chopped small. Do not use the hard stalks.
Spring onions (scallions) finely sliced. These can be replaced with shallots, white or red onion.
Dried ground mint a little of this goes a long way and gives this Lebanese potato salad a coolness. You can swap this out for fresh mint leaves that are finely sliced.
Garlic Clove, whilst completely optional, is quite delicious. Only a small clove is needed which is crushed.
Extra virgin olive oil (affiliate link) it is important to use serisoulys good olive oil. It is imperative to the taste.
Fresh lemon juice is an important part of the dressing, you can adjust this to suit to your liking.
Salt and pepper can be added to taste.
🥔How To Make Lebanese Potato Salad
Step one - Cut potato into bite sized pieces and place into a pot with water and boil until tender, strain and set aside
Step two - Trim off hard stalks and chop parsley - not to coarse or fine
Step three - Finely chop shallots (scallion)
Step four - In a mixing bowl, add potato, parsley, shallots, mint and mix
Step five - Add olive oil, lemon juice and salt and pepper to your liking. Serve cold
Do not over boil potatoes as they will fall apart
When tossing this salad, be gentle to keep the potatoes in their shape
Be as liberal as you want with the olive oil, lemon juice, salt and pepper (I don't know of any Lebanese family that actually measures) this is usually to your liking
If you'd like a bit of a chili kick, add some chili to suit - either fresh or dried.
Lebanese potato salad with spring onion is typically served as a side normally at BBQ's, give these tofu skewers a try, the flavoring is based on shish tawook. You can add a serving of air fryer corn ribs and some baba ghanouj (eggplant dip).
If you're a potato lover like I am, then have a try at these recipes;
Cold potato kibbeh
Crispy sweet potato chips
Flavorsome Sweet potato zucchini fritters
Easy vegan shepherd's pie gluten free
Simple Tomato Salad
Or try Lebanese butter bean salad.
batata harra which are spicy potatoes.
Or, check out this curated list of vegan potato recipes or this list of delicious Lebanese salads.
Did you enjoy making this recipe? I would love to hear from you, leave me a comment below and give me a ★★★★★ rating. If you love sharing your vegan food pics, join the PBF community group
Lebanese Potato Salad With Spring Onion (Salata Batata)
- 750 grams Potato cut into bite sized pieces
- ¼ cup Parsely chopped
- ¼ cup Spring Onions (scallion) finely chopped
- 1 tablespoon Dried mint (fresh is good too) finely chopped
- ¼ cup Olive oil
- ¼ cup Lemon juice fresh
- 1 Pinch Salt & Pepper
- 1 Clove Garlic (optional) crushed
- Cut potato into even bite sized chunks (with skin or off)
- Add potato to a pot and cover with water. Boil potatoes until cooked, then drain and allow to cool
- In a mixing bowl add potato, shallots, parsely, mint, garlic
- Add olive oil, lemon and seasoning to taste and serve
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
Hi Janelle, this looks delicious (5 stars for that!). Can I used dried parsley as I have quite a bit of it and need to use it.
I do not recommend it, but if you are stuck, try it. I will alter this salad though.
What components of this recipe can be made in advance? I’m worried about cutting the potato’s and keeping them in the frig in water over night. Won’t that do something to the texture of the potatoes? Thank you!
I would prepare the potatoes, then once cooled store them in the fridge. I would also pre-chop all other herbs and vegetables, and prepare the dressing and store them separately in the fridge too. Then when it's time, toss them together and you're done.
I've potato salad (who doesn't!) but all that mayo can be a bit much sometimes. This looks fresh and tasty, adding it to the BBQ sides list for summer 🙂
I love a good potato salad but I always follow the same recipe - I absolutely want to try this one now! Love how fresh and light this recipe is with all the fresh herbs. Yum!
Love a good potato salad, never tried this before. Will give it a try soon.
Oh wow! This is my first time trying Lebanese potato salad, and I love it. It's so light and refreshing compared to my usual mayo heavy version of potato salad.
This Lebanese potato salad is easy to make and so delicious! My husband has requested that I make it again. Score!
I love potato salad I am going to need to give this one a try. It really does sound like it might keep it a little lighter.
This is so fresh and delicious - light years above any potato salad with mayo! I love the Mediterranean flavors and all the helpful tips that you shared!
Lebanese potato salad us one of my favourite Middle Eastern salads. I can't even imagine going back to putting mayo on my potato salad.