Lebanese Potato Salad


March 5, 2019

This Lebanese salad is super easy, light, full of fabulous fresh flavors, is gluten-free and vegan, and doesn’t contain any mayo or sour cream. Winner!

Lebanese Potato Salad

I cannot get enough of this Lebanese potato salad, and I have been known to eat the entire bowl! An embarrassing but true story. This is another amazing recipe from The Fresh 20.

If you’re looking for an amazing easy potato salad or a healthy vegan potato salad, this Lebanese potato salad is a fantastic quick easy potato side dish, and is always a huge crowd-pleaser at a potluck or BBQ. In fact, this is one of the best vegan potato salads I have ever had. And many of my friends agree. I’ve had so many requests from friends asking for the amazing potato salad with lemon juice, olive oil, and mint that I am posting the much prized potato salad here as much for myself as for you to save time. Now, all I have to do is send them this link!

If you’re looking for a healthy potato salad without dairy or without any mayo, sour cream, or nut-based dressing (vegan or otherwise), and not a lot of mess and fuss this Lebanese potato salad is the recipe for you! And, this potato salad is sooooo easy to make! You can literally throw it together in less than 30 minutes.

You can’t beat that.

No doubt about the Lebanese. They know how to put together really simple, but mind-blowing flavor combinations with fresh ingredients, and this lemon mint potato salad epitomizes their culinary approach.

What’s In A Lebanese Potato Salad?

A classic Lebanese potato salad uses boiled potatoes, and tosses them with a simple dressing of extra-virgin olive oil and fresh lemon juice, and some green onions, fresh mint, flat-leaf (sometimes), sea salt, and freshly ground black pepper. It’s that simple and easy.

Some people call this kind of salad a mint potato salad; or a potato salad with lemon and mint; a potato salad with lemon juice and olive oil; a potato salad with lemon juice; or a potato salad with lemon juice and fresh herbs. Typically, when people are searching for or asking for that, they’re looking for a Lebanese potato salad much like this recipe.

The best things about a Lebanese potato salad is that it is super easy and quick to throw together; really light but satisfying; dairy, soy, and nut-free; and incredibly delicious.

To make this potato salad Body Ecology-friendly, use red-skinned potatoes.

Do not miss making this potato salad. It is one of my all-time favorite potato recipes!

Craving More Awesome Potato Recipes?

The Best Vegan Potato Salad
Olive Oil Mashed Potatoes
Dairy-Free Scalloped Potatoes
Roasted Breakfast Potatoes
Instant Pot Garlic Potatoes
Potato, Caulifower, and Green Bean Curry

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THE BLENDAHOLIC SHOW TRAILER: Hi, my name is Tess and I'm a Blendaholic. Every Monday I share super easy recipes you can make in your blender! I'm blending up smoothies, cocktails, soups, appetizers, snacks, main meals, and desserts. There isn’t anything I won’t try in a blender, and all of the recipes are mind-blowingly delicious. So, dust off your blender, and tune in to The Blendaholic every Monday at 7AM PST to find your perfect blend. Find more easy healthy recipes at The Blender Girlhttps://www.theblendergirl.com/

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Lebanese Potato Salad

This Lebanese salad is super easy, light, full of fabulous fresh flavors, is gluten-free and vegan, and doesn't contain any mayo or sour cream. Winner! 

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 4 medium russet potatoes, scrubbed (use red-skinned spuds for Body Ecology)
  • 3 tablespoons extra-virgin olive oil, plus more to taste
  • 2 tablespoons fresh lemon juice, plus more to taste
  • 1/2 teaspoon Celtic sea salt, plus more to taste
  • 1/8 teaspoon freshly ground black pepper, plus more to taste
  • 1/4 cup finely chopped fresh mint
  • 4 green onions, finely chopped (white and green parts)

Instructions

  1. To prepare the potatoes, place the whole scrubbed potatoes in a large saucepan, and cover with filtered water and 1/4 teaspoon salt. Bring the pot to a boil, and cook for about 25 minutes until the potatoes are fork tender. Drain the potatoes in a colander, rinse with cold water, and allow to cool. Cut the potatoes into 1/2 inch cube, and transfer to a large bowl. 

  2. To make the dressing, whisk the olive oil, lemon juice, salt and pepper until combined well. 

    To assemble, pour the dressing over the potatoes, add the mint and green onions, and toss gently until evenly combined. Season with salt and pepper to taste. 

Recipe Notes

Photo by Trent Lanz; styling by Alicia Buszczak

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