This vibrant Lebanese potato salad is proof that a handful of simple ingredients can create extraordinary flavor. Tender Yukon Gold potatoes are tossed while still warm with fresh lemon, garlic, extra-virgin olive oil, and aromatic dried mint, allowing every bite to absorb the bright Mediterranean dressing. Light, refreshing, and naturally dairy-free, it’s a delicious alternative to traditional mayonnaise-based potato salad.

Ingredients

For the Salad

• 2 pounds Yukon Gold potatoes, peeled
• Zest of 1 large lemon
• 1/4 cup freshly squeezed lemon juice
• 3 medium garlic cloves, finely grated
• 1/3 cup good-quality extra-virgin olive oil
• 1 tablespoon dried mint
• 1 1/2 teaspoons Diamond Crystal kosher salt, plus additional for the cooking water
• 1/2 teaspoon freshly ground black pepper

Optional Garnishes

• 2 tablespoons chopped fresh Italian parsley
• Light sprinkle of sumac or Aleppo pepper
• Lemon wedges, for serving

Preparation

1. Place the potatoes in a Dutch oven or large saucepan and cover with cold water by about 1 inch. Generously season the water with kosher salt.
2. Bring to a gentle boil over medium-high heat. Reduce the heat to maintain a steady simmer and cook for 15–20 minutes, or until the potatoes are fork tender but still hold their shape.
3. While the potatoes cook, combine the lemon zest, lemon juice, grated garlic, dried mint, kosher salt, and black pepper in a large serving bowl. Let the mixture rest for 5 minutes.
4. Slowly whisk in the extra-virgin olive oil until the dressing is smooth and well combined.
5. Drain the potatoes thoroughly and allow them to steam dry for 2–3 minutes.
6. While still warm, break the potatoes into rustic bite-sized pieces and add them to the bowl with the dressing. Gently fold until every piece is evenly coated.
7. Taste and adjust the seasoning with additional kosher salt, black pepper, or lemon juice, if desired.
8. Garnish with the chopped parsley and, if desired, a light sprinkle of sumac or Aleppo pepper. Serve warm, at room temperature, or chilled.

Cook’s Notes

• Yukon Gold potatoes are ideal for this recipe because of their naturally buttery flavor and creamy texture. They hold their shape while readily absorbing the dressing.
• Starting the potatoes in cold, salted water helps them cook evenly from the center outward.
• Allowing the potatoes to steam dry for a few minutes removes excess surface moisture so the dressing clings better.
• Toss the potatoes while they are still warm. As they cool, they absorb the dressing, producing a salad that is flavorful throughout.
• Fresh mint may be substituted for dried mint. Use about 2 tablespoons, finely chopped.
• If preparing the salad in advance, reserve 1 tablespoon of olive oil and a squeeze of fresh lemon juice to toss with the potatoes just before serving. This refreshes the flavors beautifully.

Variations

• Add thinly sliced scallions for a mild onion flavor.
• Fold in chopped fresh dill for a fresh herbal note.
• Sprinkle with crumbled feta cheese for a creamy, tangy finish.
• Garnish with toasted pine nuts for additional texture and richness.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• For the best flavor, allow the salad to come to room temperature before serving.

Serving Suggestions

This salad pairs beautifully with lemon-herb grilled chicken, garlic grilled shrimp, beef or lamb kabobs, grilled salmon, roasted vegetables, or Mediterranean-style pork chops. It also complements a traditional mezze platter featuring hummus, baba ghanoush, tabbouleh, warm pita bread, olives, and feta cheese. For summer cookouts, it makes an outstanding substitute for traditional mayonnaise-based potato salad.

Beverage Suggestions

Non-Alcoholic

• Sparkling water with fresh lemon and mint
• Homemade lemonade
• Freshly brewed iced tea

Wine

• Sauvignon Blanc
• Pinot Grigio
• Dry Riesling
• Dry Rosé

Beer

• German Pilsner
• Belgian Witbier
• Light Lager

Chef’s Tip

Taste the salad just before serving. A final pinch of kosher salt and a squeeze of fresh lemon juice will brighten the flavors, especially if the salad has been refrigerated, giving it the fresh, vibrant taste of a newly prepared dish.