This Lebanese Potato Salad is a refreshing blend of tender potatoes, zesty lemon, and fresh mint, bringing bright, satisfying flavors to any meal.
I recently upgraded my kitchen tools with some of Dreamfarm’s latest offerings, replacing many of my old, rarely-used gadgets. One standout is the “Vebo”—a silicone vegetable tool that boils, steams, and strains all in one. It’s flexible enough to fit into any pot, keeps the handles cool, and is dishwasher-safe, which is a huge bonus for me.
Using the Vebo made preparing this Lebanese Potato Salad incredibly easy. I quartered the potatoes, placed them in the Vebo, and let them boil until tender. The flexible design allowed me to lift the entire Vebo out of the pot, draining the water effortlessly.
Table of Contents
Reasons to Love This Salad
- It’s packed with fresh flavors that come together to create a light, refreshing dish that’s perfect for any time of year.
- The recipe uses simple, everyday ingredients that are easy to find, making it a go-to when you want something quick and delicious.
- It’s perfect for gatherings. Whether it’s a potluck, picnic, or family dinner, this salad is always a hit and pairs well with many dishes.
Recipe Ingredients
- Russet Potatoes: Provide a hearty, earthy base with a tender texture.
- Freshly Squeezed Lemon Juice: Adds a bright, zesty flavor that balances the richness of the potatoes and olive oil.
- Fresh Mint: A handful of mint gives a cool, refreshing twist that lifts the whole salad.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Herb and Spice Enhancement: Try adding a pinch of cumin or sumac for a subtle earthy or tangy note. You can also swap the mint for a bunch of fresh herbs like parsley or cilantro for a different herbaceous twist. A sprinkle of red pepper flakes can add a bit of heat if you like a spicier kick.
- Potato Varieties: Russet potatoes provide a fluffy texture, while red or Yukon Gold potatoes offer a creamier consistency. Waxy potatoes like fingerlings also work well, holding their shape better and adding a firmer texture to the salad.
How to Make Lebanese Potato Salad
Step #1: Bring a large pot of salted water to a boil over medium-high heat. Boil potatoes for 15-20 minutes, or until fork-tender. Drain and set aside to cool for 20 minutes.
Step #2: Once cooled, cut the potatoes into bite-sized pieces and place them in a serving bowl.
Step #3: In a small bowl, whisk together the lemon juice, garlic, olive oil, salt, and pepper. Pour over the potatoes.
Step #4: Fold in the scallions and fresh mint. Serve at room temperature.
Expert Tips
- Test for Perfect Doneness: 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.
- Season the Potatoes While Warm: For better flavor absorption, season the potatoes with a pinch of salt and black pepper while they are still warm. This allows the seasoning to penetrate the potatoes more effectively.
Kitchen Tools
I’ve had the chance to try out some amazing kitchen gadgets recently, and I can’t wait to share my thoughts with you.
- Chobs: Where has this invention been all my life? These nifty little attachments are now a permanent fixture on my plastic cutting board. They go straight into the dishwasher with the board—so easy!
- Clongs: Clongs are click-lock tongs that stay elevated off your counter. You can open and lock them with one hand, and the clever bend in the handle lets them rest on the edge of your pan. Genius!
- Vebo: Now that I have my Vebo, my old metal strainer is in the donation box. No more scrubbing stuck-on food or dealing with collapsing mechanisms. It’s a game-changer!
- Garject: This heavy-duty garlic press is brilliant. It presses garlic (with the peel on), scrapes it into a bowl, and pops the peel straight into the trash—completely hands-free and dishwasher-safe. Dreamfarm, how do you know me so well?
FAQs
Yes, you can try different dressings like balsamic vinaigrette, honey mustard, or a simple olive oil and vinegar mix. Other options include Greek yogurt dressing, tahini sauce, or a lemon-tahini blend.
Peeling the potatoes is optional for this recipe. If you prefer a smoother texture, peel them before boiling. However, leaving the skins on can add extra texture and nutrients, plus it saves time.
Storage Info
To store Lebanese Potato Salad, place it in an airtight container and refrigerate for up to 3 days. It’s best enjoyed cold or at room temperature.
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Lebanese Potato Salad Recipe
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Ingredients
- 1 pound russet potatoes - quartered
- 1/8 cup freshly squeezed lemon juice
- 1 clove garlic - pressed
- 4 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 scallions - thinly sliced
- 1/8 cup chopped fresh mint
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Boil potatoes for 15-20 minutes, or until fork-tender. Drain and set aside to cool for 20 minutes.
- Once cooled, cut the potatoes into bite-sized pieces and place them in a serving bowl.
- In a small bowl, whisk together the lemon juice, garlic, olive oil, salt, and pepper. Pour over the potatoes.
- Fold in the scallions and fresh mint. Serve at room temperature.
NOTES
Nutrition
This turned out really good, the potatoes were soft and tasty.
Anetta, you made me laugh by naming this salad leposa. That is so cute! I grew up eating this potato salad, and yours looks scrumptious too. Cheers!
I am loving these flavors in a potato salad. How fresh and yummy! Pinning!
Thank you, Katie!!