Lebanese potato salad is delightfully light and refreshing. Creamy potato chunks tossed through herbs in a lemon and olive oil dressing.

IMO, this is the best no mayo potato salad there is, it’s simple yet so satisfying, like many other simple Lebanese salads such as sumac tomato onion salad or jerjer salad.

What I really appreciate about this Salata Batata (it's Arabic name) is that it’s not greasy and is so refreshing. I always happily overeat it!

Lebanese potato salad (salata batata) in a blue bowl — Once you try this Lebanese potato salad there is no going back!

Ingredients

The complete list of ingredients with measurements, can be found in the full recipe card below.

Potatoes – Use all-rounder, red, or russet potatoes. Boil or steam until fork-tender, then cube. Peel or leave the skin on, it’s up to you.

Fresh parsley – Finely chop the leaves and soft stems. Skip the hard stalks for better texture.

Spring onions – Thinly sliced for a mild, savory flavor. Substitute with shallots, white, or red onion if you prefer.

Dried mint – A little adds a cool, herby note. You can use fresh mint instead, but I usually stick with dried

Garlic (optional) – One small crushed clove adds depth. I’ve used frozen garlic too and it works just fine.

Lemon juice and extra virgin olive oil – These form the bright, bold dressing. Use fresh lemon juice and good-quality olive oil, don’t skip on either. Adjust lemon, salt, and olive oil to your liking, I never measure, and neither did my Sitto!

Lebanese potato (salata batata) ingredients including lemon, dried mint, parsley, potato and shallots

Instructions

Boil The Potatoes

Start by washing the potatoes. You can either boil them whole or peel and chop them into 1-inch cubes before cooking, go with what suits your day.

Place the potatoes in a pot of cold water, then bring it to a gentle boil over high heat. Once it starts boiling, lower the heat to medium and cook until fork-tender.

Avoid a rapid boil, as that can cause the potatoes to fall apart. You’re aiming for al dente—not mushy.

Drain and let them cool slightly while you prepare the rest of the ingredients.

If you boiled them whole, peel off the skin once cool enough to handle and cut into bite-sized chunks. I prefer them peeled, but leaving the skin on works too.

Chop The Herbs

Finely chop the parsley, removing any hard stems. If you’re using fresh mint, chop that as well.

Trim and thinly slice the spring onions. This trio adds all the freshness the salad needs.

Whisk The Dressing

In a small bowl, whisk together fresh lemon juice, extra virgin olive oil, crushed garlic, dried mint, sea salt, and black pepper. Adjust to taste.

Toss and Serve

Place the chopped potatoes in a large mixing bowl. Add the herbs and pour over the dressing. Gently toss everything together, being careful not to break the potatoes.

Serve immediately or chill for later, it’s perfect for BBQs or mezze spreads.

tossing herbs with boiled potatoes in a bowl

Janelle's Tips

Warm potatoes are totally fine, this salad is great warm or chilled.
Store leftovers in the fridge for up to 4 days. This Lebanese potato salad gets more flavorful each day.

lebanese ptoato salad in a white bowl with cutlery

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

Lebanese Potato Salad

Lebanese potato salad is delightfully light and refreshing. Creamy potato chunks tossed through herbs in a lemon and olive oil dressing.

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Course: Salad

Cuisine: Lebanese

Diet: Gluten Free, Vegan

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

Author: Janelle Hama

Ingredients

750 grams Potatoes
¼ cup Parsley chopped
¼ cup Spring onions (scallion/green onions) finely chopped
1 tablespoon Dried mint (fresh is good too) finely chopped
¼ cup Olive oil extra virgin
¼ cup Lemon juice fresh
1 pinch Salt to taste
1 clove Garlic (optional) crushed
1 pinch Black pepper freshly cracked, to taste

Metric - US Customary

Instructions

Place the washed potatoes in a large pot and cover with cold water, ensuring they’re submerged by about 2 inches. Bring to a gentle boil over high heat, then reduce to medium and cook until fork-tender.
Avoid overcooking to prevent the potatoes from becoming mushy.
Once cooked, let the potatoes cool slightly see note #1 below. Then cut them into even bite-sized chunks, with or without the skin, your choice.
In a large mixing bowl, add the potato chunks, sliced spring onion, chopped parsley, mint, and garlic.
In a seperate small bowl, whisk together extra virgin olive oil, fresh lemon juice, sea salt, and black pepper.
Pour the dressing over the potato mixture and gently toss to combine, being careful not to break the potatoes.
Taste and adjust seasoning if needed. Serve warm or chilled.