If you’ve never had a Mediterranean potato salad, this one might surprise you. It has no mayo or vinegar–just lemon juice, olive oil, garlic, and fresh herbs that soak into warm potatoes and make every bite refreshing and vibrant. This non-mayo potato salad is one of my favorite vegan Middle Eastern recipes for spring and summer events and only requires 7 ingredients and 25 minutes to make!
It embodies everything that I love the most about Middle-Eastern cooking: simplicity, whole foods and fresh ingredients. The beauty of tossing the potatoes in an olive oil and lemon-based dressing is that the flavors of fresh herbs and the soft, starchy, potatoes will shine through, rather than being muted by a creamy sauce.
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This is a Syrian potato salad, though similar versions can be found across the Levant, the most similar being a Lebanese potato salad. Compared to other regional variations, the Syrian version typically uses fresh parsley and mint, while others may use dried mint.
Ingredient notes
You’ll need a handful of simple ingredients for this recipe.
- Potatoes: I prefer to use Yukon gold potatoes because there is no need to peel them, and leaving the skin on adds extra fiber and potassium! Red or baby potatoes will also work well.
- Green onion: These are the preferred onions for this recipe. If you don’t have any and you’re in a pinch, you can use thinly sliced red onions.
- Fresh herbs: Fresh Italian parsley and mint are used in this recipe.
- Fresh lemon juice: Use freshly squeezed lemon juice for the brightest flavor.
- Extra virgin olive oil: A high-quality extra virgin olive oil is key here. You don’t need much, but its flavor makes all the difference.
- Garlic: Fresh garlic cloves will have the best flavor.
See the recipe card below for exact quantities.
How to make Mediterranean potato salad
Step 1: Boil the potatoes. Put peeled potatoes in a pot of cold, salted water, and bring to a boil. Simmer until just cooked.
Step 2: Cut boiled potatoes into bite-sized pieces once cool enough to handle.
Step 3: Mix your dressing. Taste and adjust as needed.
Step 4: Toss diced potatoes with finely chopped fresh herbs.
Step 5: Toss the potato salad with the dressing.
Step 6: Let it rest. Refrigerate for at least 15 minutes before serving so the flavors can meld and soak into the potatoes. It gets even better as it sits!
Top tips
- Don’t overcook the potatoes. Make sure they’re not falling apart or crumbly.
- Peel the potatoes before cooking, and place them in cold, salted water, before bringing to a boil.
- Cut the potatoes after cooking, once they’ve cooled down enough to touch, so they don’t fall apart. If you’re using Russet potatoes and they don’t fit in your pot, halve them or cut them just enough to fit.
- Make sure the potatoes are cool before tossing with herbs to avoid wilting.
FAQs
Fresh herbs are best here for flavor and texture, but in a pinch, you can use 1-2 teaspoons of dried mint to replace fresh mint. I don’t recommend replacing fresh parsley with dry.
Yes! This salad is delicious when served slightly warm or at room temperature. Just let the potatoes cool a bit before adding the herbs to avoid wilting.
Storing
This Middle Eastern potato salad keeps well for up to 5 days in the fridge. After a couple days, the fresh herbs, especially the mint, may brown a bit as they combine with the lemon juice. However, this won’t affect the taste, and it’s still fine to eat.
Tips for preparing ahead
I suggest combining the dressing with the herbs and potatoes no more than one day in advance, so the herbs stay vibrant. However, this is a great recipe to prepare a day in advance because the flavors will get even better as it sits in the fridge.
If you want to prepare this recipe more than one day in advance, I suggest storing the herbs, cooked potatoes, and dressing separately, and combining everything one day in advance or the same day, at least 15 minutes before. If you make this ahead of time, you may want to squeeze some extra lemon juice and toss just before serving to add extra freshness.
What to serve with this recipe
Here are some of my favorite dishes to serve with this Arabic potato salad:
- This parsley and mint potato salad pairs perfectly as a side to my vegan jackfruit gyros.
- It’s great alongside a sandwich like my Mediterranean vegan chickpea salad sandwich.
- It pairs well with a protein dish like my zaatar tofu steaks!
More Middle Eastern salads you’ll love
Here are some more refreshing, Middle Eastern, vegan salad recipes I think you will love.
If you made this recipe, I’d love to hear from you! Don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ star rating and review below.Pin it on Pinterest for later or share your recreations with me on Facebook or Instagram @zenandzaatar! 🥰 I can’t wait to see how you serve it!
Recipe
Lemony Mediterranean Potato Salad with Mint
Ingredients
- 2 - 2 ½ lbs. Yukon gold or Russet potatoes
- 3 green onions spring onions, scallions
- ½ bunch Italian parsley
- ¼ cup mint leaves
- ¼ - ½ cup lemon juice
- ¼ cup olive oil
- 2 cloves garlic minced
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Wash and scrub potatoes. If using Russet potatoes, peel them as well (Yukon gold or other waxy potatoes do not need to be peeled). Place potatoes in a pot of cold, salted water, and bring them to a boil.* Lower heat to medium-low and simmer for 15-20 mins, until fork-tender and soft.2 - 2 ½ lbs. Yukon gold or Russet potatoes
- Meanwhile, finely chop parsley, mint leaves, and green onions. Set aside.½ bunch Italian parsley, ¼ cup mint leaves, 3 green onions
- Combine lemon juice, olive oil, minced garlic, salt, and pepper in a small bowl. Taste to see if you would like more lemon juice or salt, and adjust as needed.¼ - ½ cup lemon juice, ¼ cup olive oil, 2 cloves garlic, 1 teaspoon salt, ¼ teaspoon black pepper
- Dice cooked potatoes into bite-sized pieces, and then toss in a large bowl or serving dish with herbs and dressing.
- Refrigerate for at least 15 mins before serving, to let the flavors marinate and infuse. Once ready, serve and enjoy!
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Teprena Jewell says
Can I substitute the spring onion for Vidalia onions I have an Arabic boyfriend and I just want to cook something delicious for him
Zena | Zena 'n Zaatar says
Sorry, only a type of long, green onion would work for this. They are super easy to find and make this recipe perfect! Hope you get to try it soon! <3
Christopher says
Made yesterday. Came together pretty well. Thank you for adding this light, easy recipe.