Lebanese-Style Potato Salad
Lebanese-Style Potato Salad
Ingredients
For the Potato Salad
- 2 pounds potatoes, peeled and cut into 1-inch chunks
For the Dressing
- 1/4 cup olive oil
- 2 garlic cloves, freshly grated
- 1 lemon, zested and juiced
- 1 tablespoon dried mint
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Place the peeled and cut potatoes in a large pot. Cover with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat.
⏱️ 5 min
- 2
Reduce heat to medium and simmer the potatoes until they are fork-tender, about 15-20 minutes. Do not overcook to the point of mushiness.
⏱️ 15 min
- 3
While the potatoes are boiling, prepare the dressing. In a small bowl, combine the olive oil, freshly grated garlic, the zest and juice of one lemon, dried mint, salt, and black pepper. Whisk well to combine.
⏱️ 5 min
- 4
Once the potatoes are cooked, carefully drain them thoroughly in a colander.
⏱️ 1 min
- 5
Transfer the drained hot potatoes to a large mixing bowl. Using a fork or potato masher, lightly mash the potatoes into small chunks. You want some texture, not a smooth mash.
⏱️ 3 min
- 6
Pour the prepared dressing over the warm mashed potatoes. Gently toss with a spoon or spatula until the potatoes are evenly coated with the dressing.
⏱️ 2 min
- 7
Taste and adjust seasoning if needed. Serve immediately to enjoy warm, or allow to cool completely and chill in the refrigerator for at least 1 hour before serving cold.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lebanese-Style Potato Salad
For the Potato Salad
- 2 pounds potatoes, peeled and cut into 1-inch chunks
For the Dressing
- 1/4 cup olive oil
- 2 garlic cloves, freshly grated
- 1 lemon, zested and juiced
- 1 tablespoon dried mint
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Place the peeled and cut potatoes in a large pot. Cover with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat.
⏱️ 5 min - 2
Reduce heat to medium and simmer the potatoes until they are fork-tender, about 15-20 minutes. Do not overcook to the point of mushiness.
⏱️ 15 min - 3
While the potatoes are boiling, prepare the dressing. In a small bowl, combine the olive oil, freshly grated garlic, the zest and juice of one lemon, dried mint, salt, and black pepper. Whisk well to combine.
⏱️ 5 min - 4
Once the potatoes are cooked, carefully drain them thoroughly in a colander.
⏱️ 1 min - 5
Transfer the drained hot potatoes to a large mixing bowl. Using a fork or potato masher, lightly mash the potatoes into small chunks. You want some texture, not a smooth mash.
⏱️ 3 min - 6
Pour the prepared dressing over the warm mashed potatoes. Gently toss with a spoon or spatula until the potatoes are evenly coated with the dressing.
⏱️ 2 min - 7
Taste and adjust seasoning if needed. Serve immediately to enjoy warm, or allow to cool completely and chill in the refrigerator for at least 1 hour before serving cold.
⏱️ 1 min