This light and refreshing Lebanese potato salad skips the mayo and leans into bright Mediterranean flavors with fresh lemon juice, olive oil, lots of herbs, and a hint of tangy sumac. It’s great served warm, at room temperature, or chilled.
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About This Recipe
This Lebanese potato salad is made with tender baby potatoes, a bright lemony dressing, and plenty of fresh herbs like mint and parsley. Unlike creamy, mayo-based potato salads, this version is lighter, zesty, and packed with bold Mediterranean flavor thanks to fresh citrus, tangy sumac, and mild yellow onions for a bit of crunch.
In Arabic, this dish is most commonly called Salatet Batata , which simply means potato salad, with salatet meaning salad and batata meaning potato. In some regions, it may also be referred to as Salata Batata or even Batata Bil Toum w’ Hamod, which translates to potatoes with garlic and lemon, a nod to the dish’s bold, garlicky-lemon flavor.
Regardless of the name, this refreshing side is a staple in many Lebanese and Levantine homes and is a great side dish for grilled meats, seafood, or part of a Mediterranean mezze spread. Try it alongside lemon herb salmon, grilled flank steak, or even chicken shawarma skewers for a flavor packed meal.
📋 Ingredients
- Potatoes: I’m using small baby potatoes here, but fingerlings or Yukon golds work great too. Just cut any large ones in half or quarters, for even cooking.
- Sumac: A tangy, deep red spice that adds a citrusy punch. You can usually find it at Mediterranean markets or online.
- Fresh herbs: I used parsley and mint, but feel free to play with other tender herbs like dill, cilantro, or chives.
- Onions: Slice them very thin (a mandoline works well), and for a milder bite, rinse under cold water or soak for 10 minutes before adding to the salad.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Potatoes: Any waxy potato will work, such as baby potatoes, Yukon golds, fingerlings, or even red potatoes.
- Onions: Swap the white onion for red onion if you like, especially if you enjoy the tangy kick like in my Turkish Sumac Salad.
- Herbs: Fresh dill, cilantro, chives, or any tender green herb would work beautifully here.
- No sumac? Just use a little extra lemon juice or a splash of white wine vinegar to keep that bright tangy flavor going.
⏲️ Instructions
Make the dressing. In a large mixing bowl, whisk together the olive oil, lemon juice, parsley, mint, green onion, sumac, salt, and pepper. Add the sliced onion and toss to coat.
Add the potatoes and serve. Add the slightly warm-cooked potatoes to the dressing and gently toss to coat. Let the salad sit for a few minutes to absorb the flavors.
📍 Recipe Tips
- Start in cold water: Always add potatoes to cold salted water, then bring to a boil. This helps them cook evenly without falling apart.
- Peeling optional: I don’t peel the baby potatoes, but if the skins start to come off naturally after boiling, feel free to peel a few.
- Onion sharpness: For a milder onion flavor, rinse thin slices in cold water before tossing into the salad.
- Make ahead: This salad actually gets better as it sits! Make it up to a day in advance and store it in the fridge.
- Storage: Leftovers will keep for 2–3 days in an airtight container. Just give it a toss before serving to freshen it up.
Serving Suggestions
This salad pairs beautifully with grilled mains and Mediterranean spreads. Try it with:
- Pistachio Crusted Lamb
- Cedar Plank Salmon
- Grilled Branzino
- Shish Tawook (Grilled Chicken Skewers)
- Or even alongside some creamy hummus, pita, and olives for a simple mezze lunch
It’s versatile, refreshing, and perfect for summer dinners or potlucks!
More Salads To Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Lebanese Potato Salad (Salatet Batata)
LittleFerraroKitchen.com
Equipment
Ingredients
- 1 pound baby potatoes red or yellow, halved
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves grated or finely chopped
- 2-3 tablespoons fresh lemon juice from about 1 lemon
- 1 teaspoon ground sumac
- 3 tablespoons finely chopped fresh parsley plus more for garnish
- 2 tablespoons chopped fresh mint
- 2 green onions thinly sliced
- ½ Yellow Onion very thinly sliced
- Kosher salt to taste + more
- Freshly ground black pepper to taste
Instructions
- Cook the potatoes. Add the potatoes to a pot of cold, salted water. Bring to a boil, then reduce heat and simmer until just fork-tender, about 12-15 minutes. Drain and let cool slightly.
- Make the dressing. In a large mixing bowl, whisk together the olive oil, grated garlic, lemon juice, sumac, parsley, mint, green onion, salt, and pepper. Add the sliced onion and toss to coat.
- Toss and serve. Add the slightly warm potatoes to the dressing and gently toss to coat. Let the salad sit for a few minutes to absorb the flavors.
- Garnish and enjoy. Taste and adjust seasoning if needed. Garnish with a little extra parsley and a sprinkle of sumac before serving.
Notes
-
- Start in cold water: Always add potatoes to cold salted water, then bring to a boil. This helps them cook evenly without falling apart.
- Peeling optional: I don’t peel the baby potatoes, but if the skins start to come off naturally after boiling, feel free to peel a few.
- Onion sharpness: For a milder onion flavor, rinse thin slices in cold water before tossing into the salad.
- Make ahead: This salad actually gets better as it sits! Make it up to a day in advance and store it in the fridge.
- Storage: Leftovers will keep for 2–3 days in an airtight container. Just give it a toss before serving to freshen it up.
- Serve alongside lemon herb salmon, grilled flank steak, or even chicken shawarma skewers for a flavor packed meal.
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