Lebanese Potato Salad
This Lebanese Potato Salad is light, fresh, and pairs well with just about anything. It is dressed with lots of lemon juice, olive oil, garlic, and parsley. It is perfect for summer cookouts and potlucks!
Servings: 8 people
Calories: 232kcal
Ingredients
- 1 small sweet yellow onion, sliced
- 4-5 cloves garlic, minced finely
- 1 teaspoon Morton kosher salt, plus more for seasoning*
- ½ teaspoon fresh cracked black pepper
- ½ cup fresh lemon juice*
- 3 pounds yellow potatoes, washed & unpeeled*
- 3 Tablespoons Morton kosher salt, for water*
- ¾ cup chopped fresh parsley
- ⅓ cup high quality extra virgin olive oil
Instructions
- In a medium mixing bowl, toss together the onions, garlic, salt, pepper, and lemon juice. Cover and set aside in the fridge to marinate.
- Place the unpeeled potatoes and 3 Tablespoons salt in a large pot. Fill with water so the potatoes are completely covered. Boil over medium heat for 20-25 minutes or until the potatoes are just fork tender. Do not over boil the potatoes or they will fall apart.
- Remove the potatoes from the water and let cool.
- Once the potatoes are cool enough to handle, peel the potatoes using your fingers. Place the peeled potatoes in a bowl to cool in the fridge for 1-2 hours.
- Chop the potatoes into 1.5 inch pieces and place back into the bowl.
- Add the marinated onions, parsley, and olive oil to the chopped potatoes. Gently fold together until well combined. Add more salt to taste if needed. (I usually add an additional ½ -1 teaspoon of kosher salt).
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Lemon Juice: I recommend juicing fresh lemons instead of using a bottle of lemon juice. It has a much better flavor.
- Yellow Potatoes: You can also use russet or red potatoes. Russets will need to boil longer because they are much larger.
- Marinate the onions and garlic. This helps tame the pungent flavor of raw onions and garlic.
- Do not peel. It is best to boil the potatoes unpeeled so they do not absorb as much water.
- Do not overcook the potatoes. They should still hold their shape when poked with a fork. If boiled for too long, they will fall apart and become mushy.
- Let the potatoes cool. Allowing them to cool prevents them from falling apart when chopped and tossed with the dressing.
- Toss gently. Fold all of the ingredients gently so
- Make one day in advance. This recipe is actually better when made one day ahead because the potatoes will have more time to absorb all of the flavors.
Nutrition
Calories: 232kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 2924mg | Fiber: 4g | Sugar: 4g