Lebanese Potato Salad

  • Serves: 8 servings, about 2/3 cup each

  • Prep Time: 20 minutes
    Cooking Time: 30 minutes
    Cooling Time: 20 minutes


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


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

Cooking Instructions

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.

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

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

Cook's Tip

To Make Ahead: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
5 g
Saturated Fat
1 g
Monounsaturated Fat
4 g
153 mg
22 g
2 g
3 g
516 mg

Dietary Exchanges

1 1/2 starch, 1 fat

© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.