Lemon-Garlic Potato Salad

Salata Batata (sa-la-ta ba-ta-ta)


Preparation info

  • Serves


    (About 1 quart )
    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About

This is a great alternative to traditional potato salad. Offer this salad with grilled lamb, beef, chicken, or fish. It is also a great choice for occasions by the pool or outdoors. Since there is no dairy or mayonnaise in the dressing, you have less to be concerned about on warmer days.


For the Salad

  • 4 cups (about 2 pounds) peeled and diced red-skinned potato (½-inch cubes)
  • 1½ teaspoons and 1 teaspoon salt, divided
  • 2 large cloves garlic
  • ½ cup coarsely chopped flat-leaf parsley; use green leafy parts and tender stems
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons extra-virgin olive oil


    Prepare Ahead

    The potatoes and dressing can be prepared up to 1 day in advance. Cover and refrigerate separately. Serve as directed.