Lebanese Potato Salad Recipe

Lebanese Potato Salad

Looking for a healthier potato salad? Try this recipe! In addition to being healthy and light, this salad is also refreshing and super tasty. It's served chilled and makes a great side dish in the summer! You can cook it the night before you plan to eat it and refrigerate it, or cover and refrigerate it right before dinner time (or lunch). Let's begin!


4 medium potatoes or 8 small red potatoes
1 lemon
1/4 cup parsley
2 garlic cloves
1 scallion
1 & a 1/2 tablespoons of olive oil


1. Peel potatoes (optional) and cut into small chunks (potato can be kept whole but will cook quicker if cut). Add to pot of water with a dash of salt and bring to boil

2. In a mixing bowl (non glass) mince garlic with dash of salt (can also use garlic press or processor)

3. Add 1/4 cup of finely chopped parsley and 1 finely chopped scallion to bowl

4. Once potatoes are cooked, add to a strainer in the sink and rinse with cold water until cool and let water drain completely

5. Cut potato into bitesized pieces and add to bowl with 2 dashes of pepper, 1/2 teaspoon of salt, 1 & 1/2 table spoons of olive oil, and juice from 1/2 of a lemon (salt and pepper to taste and feel free to make it as zesty as you want or less zesty)

6. Toss and transfer to serving bowl, serve chilled

This recipe is easy to double in ingredients if you wanted to make more for parties or gatherings. You can also add red onions, cherry tomatoes, or any vegetable you'd like! Enjoy :)

Source: Eva's Lebanese Cooking

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