Lebanese Potato Salad

Lebanese Potato Salad

8 Reviews
From: EatingWell Magazine, May/June 2007

?Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating—and dairy-free—potato salad makes the perfect summer potluck contribution.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2 pounds russet potatoes, (about 3 medium)
  • ¼ cup lemon juice
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon salt
  • 4 scallions, thinly sliced
  • ¼ cup chopped fresh mint
  • Freshly ground pepper, to taste


  • Active

  • Ready In

  1. Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into ½-inch pieces.
  2. Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
  3. Just before serving, add scallions and mint to the salad and toss gently
  • Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.

Nutrition information

  • Serving size: about ⅔ cup
  • Per serving: 142 calories; 5 g fat(1 g sat); 2 g fiber; 22 g carbohydrates; 3 g protein; 25 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 192 IU vitamin A; 11 mg vitamin C; 27 mg calcium; 1 mg iron; 153 mg sodium; 515 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 fat

Reviews 8

May 28, 2019
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By: sarah
I made this exactly as written and it was delicious. A very welcome alternative to mayo-based potato salads!
July 07, 2018
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By: Lora Davis
I love this potato salad and have used the recipe several times. The leftovers are great browned in a skillet for breakfast.
May 29, 2014
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By: EatingWell User
I will be making this again I don't like mayo, so this is a great alternative. Next time I will add some diced celery or cucumber for a little crunch.
May 05, 2013
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By: EatingWell User
Yum! I didn't use mint and substituted it with walnuts and hard boiled eggs. Absolutely delicious! Pros: Light, healthy, zesty Cons: None
August 28, 2012
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By: EatingWell User
Light and refreshing potato salad! You cannot go wrong with this..so much lighter and tastier than tradiional potato salad! Delicious!!! Pros: Easy and light
July 02, 2010
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By: EatingWell User
Made this last night, but without the mint. It was excellent! Nice tangy flavor.
June 23, 2010
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By: EatingWell User
Used red potatoes, but followed the recipe otherwise. My husband and I really enjoyed it. Great alternative to mayo recipes.
May 25, 2010
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By: lynne
I used new baby white potatoes, quartered, and I added 1 crushed garlic clove and 1/8 tsp. sugar to the dressing; and 1/2 cup chopped red bell pepper to the potato mixture just before serving - just to give a bit more crunch. Fabulous! Everyone raved about it.
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