Lebanese Potato Salad (Salatet Batata)
This light and refreshing potato salad skips the mayo and leans into bright Mediterranean flavors, fresh lemon juice, olive oil, lots of herbs, and a hint of tangy sumac. It’s great served warm, at room temperature, or chilled.
Servings: 4 servings
Calories: 192kcal
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.
Nutrition
Calories: 192kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 10mg | Potassium: 547mg | Fiber: 3g | Sugar: 2g | Vitamin A: 337IU | Vitamin C: 31mg | Calcium: 30mg | Iron: 1mg