Side DishSaladLunch

Lebanese Potato Salad

Name: Lebanese Potato Salad
Prep time: 10 min
Cook time: 20 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: lebanese, middle_eastern
Ingredients: 750 g waxy potato scrubbed; 60 ml extra virgin olive oil; 60 ml lemon juice freshly squeezed; 2 clove garlic minced; 0.5 cup flat-leaf parsley finely chopped; 0.25 cup fresh mint finely chopped; 1 tsp salt; 0.5 tsp black pepper freshly ground

A simple, bright potato salad made without mayonnaise. It features tender boiled potatoes tossed in a zesty lemon, garlic, and fresh herb vinaigrette. This refreshing side dish is perfect for picnics and barbecues.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Easy
Per serving: 289 kcal

Mise en place

Ingredients

750 gwaxy potato, scrubbed

dressing

60 mlextra virgin olive oil
60 mllemon juice, freshly squeezed
2 clovegarlic, minced
0.5 cupflat-leaf parsley, finely chopped
0.25 cupfresh mint, finely chopped
1 tspsalt
0.5 tspblack pepper, freshly ground

Equipment

large bowl · large pot · colander · cutting board · knife · whisk

The method

Step by step

1
Place the scrubbed potatoes in a large pot and cover with cold, salted water.
About 1 min
2
Bring the water to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
About 20 min
Cook’s note: Avoid overcooking the potatoes, as they will become mushy and fall apart in the salad.
3
While the potatoes are cooking, prepare the dressing in a large bowl by whisking together the olive oil, lemon juice, minced garlic, salt, and black pepper.
About 3 min
4
Stir the finely chopped parsley and mint into the dressing and set aside.
About 1 min
5
Drain the cooked potatoes in a colander and let them cool for about 15 minutes, or just until they are comfortable to handle.
About 15 min
6
While the potatoes are still warm, peel off the skins and cut them into bite-sized cubes.
About 4 min
Cook’s note: Peeling the potatoes while warm makes the skin come off more easily.
7
Add the warm potato cubes to the large bowl with the dressing and gently toss to coat everything evenly.
About 1 min
Cook’s note: Warm potatoes absorb the dressing better, resulting in a more flavorful salad.
8
Allow the salad to rest for at least 30 minutes for the flavors to meld together. You can serve it at room temperature or chill it further in the refrigerator.
About 30 min

Per serving

Nutrition

72%Score

Calories: 288.6kcal
Protein: 4.3g
Carbs: 34.6g
Fat: 15.3g
Fibre: 4.8g
Sugar: 2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Serve chilled or bring to room temperature before eating.