Lebanese Potato Salad

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Lebanese Potato Salad

Lebanese Potato Salad

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

Serves 8

Prep Time 20 min

Total Time 75 min.


  • 2 pounds russet potatoes, (about 3 medium)
  • 1/4 cup lemon juice
  • 3 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 4 scallions, thinly sliced
  • 1/4 cup chopped fresh mint

Cooking Directions

Step 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 1/2-inch pieces.

Step 2

Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.

Step 3

Just before serving, add scallions and mint to the salad and toss gently.