Lebanese Potato Salad - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Ditch the mayo and reach for fresh lemons the next time you make potato salad. Paired with mint (or your favorite herbs—tarragon or dill would be great alternatives), this variation on potato salad is light and refreshing.


  • 2 lbs. russet potatoes
  • ¼ cup lemon juice
  • 3 Tbsp. olive oil
  • ½ tsp. salt
  • Pepper to taste
  • 4 scallions, thinly sliced
  • ¼ cup chopped fresh mint


  1. Place potatoes in a large, heavy-bottomed pan and cover with water. Bring to a boil and cook until tender (20-25 minutes).
  2. Drain and rinse with cold water. Let cool until comfortable to handle (15-20 minutes). Cut into bite-sized pieces.
  3. Whisk together lemon juice, oil, salt, and pepper in a large bowl. Add the potatoes and toss to coat.
  4. Just before serving, add scallions and mint to the salad and toss gently.
Nutritional analysis per serving: Calories 140; Total Fat 5g (7% Daily Value); Saturated Fat 0.5g (4% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 155mg (7% DV); Total Carbohydrate 22g (8% DV); Dietary Fiber 2g (6% DV); Total Sugars 1g; Includes 0g Added Sugars (0% DV); Protein 3g; Vitamin D 0% DV; Calcium 2% DV; Iron 6% DV; Potassium 10% DV; Vitamin B6 25% DV; Copper 15% DV; Vitamin K 15% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/lebanese-potato-salad/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796