Lebanese Potato Salad

This Lebanese Potato Salad is light, fresh, and pairs well with just about anything. It is dressed with lots of lemon juice, olive oil, garlic, and parsley. It is perfect for summer cookouts and potlucks!

As a child, this Middle Eastern potato salad was my favorite side dish that my Sittee would make any time we had Arabic food. I still absolutely love it!

If you love Lebanese recipes, check out her Easy Maamoul Recipe (date filled shortbread cookies).

Why You’ll Love This Recipe

Fresh – This recipe is made without mayo and is instead dressed with lemon, olive oil, and fresh parsley. This makes it much lighter than a traditional potato salad.
Simple – This salad only requires 6 ingredients plus salt & pepper.
Gets better with time – I actually recommend making this recipe one day in advance because the potatoes absorb more flavor as they sit in the dressing.
Great for potlucks – This dish is best served cold or room temperature and pairs well with a variety of foods.
Gluten-free & dairy-free – This recipe is great for those with and without dietary restrictions.

Ingredients & Substitutions

Overhead image of ingredients needed for Lebanese potato salad.

Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Lemon Juice: I recommend juicing fresh lemons instead of using a bottle of lemon juice. It has a much better flavor.
Yellow Potatoes: You can also use russet or red potatoes. Russets will need to boil longer because they are much larger.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Lebanese Potato Salad

Quick Overview

Marinate onions
Boil potatoes.
Cool and peel.
Toss.

Step by Step Instructions

A 6 photo collage showing the assembly of Lebanese potato salad.

Be sure to let the potatoes cool so they do not fall apart when chopped and tossed.

Step 1: In a medium mixing bowl, toss together the onions, garlic, salt, pepper, and lemon juice. Cover and set aside in the fridge to marinate.

Step 2: Place the unpeeled potatoes and 3 Tablespoons salt in a large pot. Fill with water so the potatoes are completely covered. Boil over medium heat for 20-25 minutes or until the potatoes are just fork tender. Do not over boil the potatoes or they will fall apart.

Step 3: Remove the potatoes from the water and let cool.

Step 4: Once the potatoes are cool enough to handle, peel the potatoes using your fingers. Place the peeled potatoes in a bowl to cool in the fridge for 1-2 hours.

Step 5: Chop the potatoes into 1.5 inch pieces and place back into the bowl.

Step 6: Add the marinated onions, parsley, and olive oil to the chopped potatoes. Gently fold together until well combined. Add more salt to taste if needed. (I usually add an additional 1/2 -1 teaspoon of kosher salt).

Recipe Serving Suggestions

This potato salad is the perfect light & fresh side to accompany any protein. Here are some of my favorite pairings:

Dutch Oven Chicken Bone-In Chicken Breasts with herb garlic butter
Greek Yogurt Marinated Chicken Thighs with spices
Easy Frozen Air Fryer Chicken Breast with house seasoning blend
Sirloin Beef Kebabs in the Oven with a simple marinade

Expert Tips & Variations

Marinate the onions and garlic. This helps tame the pungent flavor of raw onions and garlic.
Do not peel. It is best to boil the potatoes unpeeled so they do not absorb as much water.
Do not overcook the potatoes. They should still hold their shape when poked with a fork. If boiled for too long, they will fall apart and become mushy.
Let the potatoes cool. Allowing them to cool prevents them from falling apart when chopped and tossed with the dressing.
Toss gently. Fold all of the ingredients gently so
Make one day in advance. This recipe is actually better when made one day ahead because the potatoes will have more time to absorb all of the flavors.

Recipe FAQs

What is Lebanese potato salad made of?

It is typically made of cold or room temperature potatoes tossed with a simple lemon and olive oil dressing. Fresh herbs, like parsley or mint, and onions are also added.

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Lebanese Potato Salad

Brianna May

This Lebanese Potato Salad is light, fresh, and pairs well with just about anything. It is dressed with lots of lemon juice, olive oil, garlic, and parsley. It is perfect for summer cookouts and potlucks!

Prep Time: 5 minutes

Cook Time: 25 minutes

Chill Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 8 people

Equipment

8 inch Chef’s Knife
Large Cutting Board
Tongs

Ingredients

1 small sweet yellow onion, sliced
4-5 cloves garlic, minced finely
1 teaspoon Morton kosher salt, plus more for seasoning*
1/2 teaspoon fresh cracked black pepper
1/2 cup fresh lemon juice*
3 pounds yellow potatoes, washed & unpeeled*
3 Tablespoons Morton kosher salt, for water*
3/4 cup chopped fresh parsley
1/3 cup high quality extra virgin olive oil

Instructions

In a medium mixing bowl, toss together the onions, garlic, salt, pepper, and lemon juice. Cover and set aside in the fridge to marinate.
Place the unpeeled potatoes and 3 Tablespoons salt in a large pot. Fill with water so the potatoes are completely covered. Boil over medium heat for 20-25 minutes or until the potatoes are just fork tender. Do not over boil the potatoes or they will fall apart.
Remove the potatoes from the water and let cool.
Once the potatoes are cool enough to handle, peel the potatoes using your fingers. Place the peeled potatoes in a bowl to cool in the fridge for 1-2 hours.
Chop the potatoes into 1.5 inch pieces and place back into the bowl.
Add the marinated onions, parsley, and olive oil to the chopped potatoes. Gently fold together until well combined. Add more salt to taste if needed. (I usually add an additional 1/2 -1 teaspoon of kosher salt).

Notes

Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Lemon Juice: I recommend juicing fresh lemons instead of using a bottle of lemon juice. It has a much better flavor.
Yellow Potatoes: You can also use russet or red potatoes. Russets will need to boil longer because they are much larger.
Marinate the onions and garlic. This helps tame the pungent flavor of raw onions and garlic.
Do not peel. It is best to boil the potatoes unpeeled so they do not absorb as much water.
Do not overcook the potatoes. They should still hold their shape when poked with a fork. If boiled for too long, they will fall apart and become mushy.
Let the potatoes cool. Allowing them to cool prevents them from falling apart when chopped and tossed with the dressing.
Toss gently. Fold all of the ingredients gently so
Make one day in advance. This recipe is actually better when made one day ahead because the potatoes will have more time to absorb all of the flavors.