Lebanese Potato Salad

4.96 from 50 votes

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

Prep Time5

Cook Time15

Total Time20

Course: Salad

Cuisine: Lebanese

Diet: Gluten Free, Vegan

Servings: people

Calories: 274kcal

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.
750 grams Potatoes
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.
¼ cup Parsley, ¼ cup Spring onions, 1 tablespoon Dried mint, ¼ cup Olive oil, ¼ cup Lemon juice, 1 pinch Salt , 1 clove Garlic, 1 pinch 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.

Note #1 - You can toss the potato chunks while they’re still warm or once they’ve cooled to room temperature.