Lebanese Potato Salad
Jun 07, 2012, Updated May 24, 2021
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Lebanese potato salad is light and fresh with lemon and mint. This is the perfect, healthy potato salad which has no mayo, so it is dairy-free and also gluten-free. Wow! Check this out for my tips about how to cook potatoes perfectly for potato salad.
While we could easily classify this and all potato salads as summer salads, I learned long ago from the many recipe hunters across the internet that potato salad is made all year long and for every holiday, everywhere!
The world of potato salad recipes is just as expansive as the seekers themselves. My recipe for Lebanese potato salad is the all-time favorite here for so many reasons you’ll find below. We think of this as a warm potato salad, though it is equally wonderful at room temperature too.
What is Lebanese Potato Salad?
This is a no-mayo potato salad that satisfies on every level: super bright flavor from lemon juice and good olive oil, great buttery texture from perfectly cooked potatoes, savory notes from scallions, and fresh mint to enliven the whole plate.
Serve this salad as a side dish anywhere potato salad goes!
Why you’ll love this version of potato salad
No Mayo Potato Salad is healthy! Consider this a low fat potato salad. The high quality fat of extra virgin olive oil replaces mayonnaise and any dairy in this recipe. This is a light potato salad, yet so satisfying.
Lebanese potato salad has so much flavor. Lemon juice, scallions, mint…the layers of flavor don’t quit in this salad.
Texture is spot-on. I choose Russet potatoes for this salad because they absorb so much flavor from the dressing, they hold their shape just right, and they have a fluffy texture.
Watch my video tutorial for how to cook potatoes for potato salad:
Ingredients for Lebanese Potato Salad
Note that there is no mayonnaise or dairy used in this light potato salad!
Russet Potatoes. This is my potato of choice for its ability to hold its shape and for the fluffy texture.
Lemon juice. Lots of it! The juice from three lemons makes the grade here for all of the bright flavor we look for.
Scallions. These green onions provide both color (use the green parts!) and gentle onion flavor to the salad.
Extra Virgin Olive Oil. As with all of your salads, this is the moment for the flavorful, good olive oil you keep on hand. Try a Lebanese Extra Virgin Olive Oil and taste their world class flavor!
Fresh Mint. Fresh herbs of any kind make a salad sing. Lebanese potato salad gets is traditional flavor profile from fresh spearmint, which is the mint you find in the grocery store and markets.
Dried Mint. Next level mint flavor abounds when fresh mint paris with crushed dried mint. You can dry your own from a few fresh leaves, or buy Mint Salt.
Salt. Of course.
How to make this recipe.
Step 1. Peel and dice the potatoes. If you are using Russet potatoes, peel them because the skin is too thick and heavy for potato salad. Cut the potatoes into 1-inch cubes.
Step 2. Cook the potatoes. This is the trickiest part of making any potato salad! We don’t want to end up with mashed potatoes! Or potatoes that are not cooked through. Get detailed information about how to cook potatoes perfectly for potato salad on my post dedicated to this. Also, watch my video tutorial more information as well. Place the diced potatoes in a large saucepan and cover by 1 inch with cold water. Add a teaspoon of salt. Cover and bring to a boil. Remove the lid and reduce the heat to medium. Test a sample of the potatoes every minute or so with the tip of a paring knife. They are ready when the knife cuts into the potato with just a hint of resistance. Taste the samples, looking for an al dente quality. Russet potatoes cook in about 13 minutes. Be careful not to overcook the potatoes or they will turn to mash when they are stirred with the dressing. Drain the cooked potatoes immediately and place them in a medium (serving) bowl.
Step 3. Season the warm potatoes. alt, lemon, and olive oil, stirring very gently. Taste and adjust seasonings. When the potatoes have cooled down almost to room temperature, add the scallions, fresh mint, and dried mint, stirring gently to combine.
Frequently Asked Questions and Tips
Russet potatoes, yukon gold potatoes, and red new potatoes are all good options for potato salad recipes. My recipe calls for Russet potatoes because they absorb the lemon dressing best, which means the salad has more great flavor.
You can boil potatoes for this potato salad the night before. Just be sure to dress the potatoes before chilling them. This way, the potatoes will absorb more of the dressing. Bring the salad to room temperature before serving.
This is an easy way to make potato salad because there are just a few ingredients.
Yes, potato salad is typically gluten-free because potatoes are gluten-free!
Lebanese potato salad is vegan, and it contains no mayonnaise or dairy of any kind, or any animal products.
Russet potatoes cook 13 minutes. Yukon gold potatoes cook in 15 minutes. Red potatoes cook in 16 minutes. All are diced or halved before cooking.
This potato salad lasts a good week in the refrigerator. Choose this recipe for pot luck meals and picnics because it can hold at room temperature longer than mayonnaise-based potato salad.
This potato salad is much lower in fat and calories than potato salad with mayonnaise.
Lebanese Potato Salad with Lemon and Mint
- Cook the potatoes: place them in a large saucepan and cover by 1 inch with cold water. Add a teaspoon of salt. Cover and bring to a boil. Remove the lid and reduce the heat to medium. Test a sample of the potatoes every minute or so with the tip of a paring knife. They are ready when the knife cuts into the potato with just a hint of resistance. Taste the samples, looking for an al dente quality. Russet potatoes cook in about 13 minutes. Be careful not to overcook the potatoes or they will turn to mash when they are stirred with the dressing.
- Drain the potatoes and place in a medium bowl. Season the warm potatoes with salt, lemon, and olive oil, stirring very gently. Taste and adjust seasonings. When the potatoes have cooled down almost to room temperature, add the scallions, fresh mint, and dried mint, stirring gently to combine.
- This potato salad is delicious warm, as well as the next day (cover and refrigerate over night. Bring to room temperature and add more fresh mint, again stirring gently).
Nutrition information is automatically calculated, so should only be used as an approximation.