Lebanese Potato Salad

I know that people have strong feelings about mayo. Some people buy it by the gallon at Costco (hi, Mom). Others are adamant that their favorite brand is the best brand (like these chefs). Then there’s my friend Jessica who refuses to eat anything made with it. But when it comes to classic summer salads like potato salads and coleslaw, mayonnaise is a key ingredient. But does it have to be? 

Enter my family’s recipe for potato salad. Since I was a kid, it was a feature at every summer get-together with my dad’s side of the family. Once when I asked my Aunt Yvonne what the recipe was, she said, “We’ve always just called it Lebanese Potato Salad—I don’t know why.” Is it because my dad’s side of the family is Lebanese and it’s a potato salad? Maybe. But I know this—it’s delicious.

It’s become my go-to dish to bring to summer parties. It’s always the first side dish to go, and at least one person asks me for the recipe every time I make it. It comes together easily and is made with just four ingredients (plus olive oil, salt and pepper). Plus, it gets better as the flavors have time to marry, so it’s a make-ahead superstar. 

Here’s how to make it: Start by placing your whole, unpeeled potatoes in a large pot, add cold water and salt and bring to a boil. Generously salt the water, as its flavor permeates the potatoes as they cook. And when you start them in cold water, the potatoes cook more evenly. 

My family always made this dish with russets, but I’ve made it with red and yellow potatoes—and even fingerlings—and it still turns out great. Russets don’t hold their shape as well as other potato varieties so they break apart a bit when you mix everything together, which I kind of like—it adds an almost creaminess to the potato salad. 

Once they’re cooked through, pluck the potatoes out with tongs or a slotted spoon and transfer them to a cutting board. Let them stand until they’re cool enough to handle. Meanwhile, whisk together the lemon juice, olive oil, salt and pepper. Once the potatoes have cooled a bit, cut them into bite-size pieces and add them to the dressing. (Don’t let them cool too much; warm potatoes absorb the dressing better.) Give the whole thing a stir and add the mint and scallions. If you’re making this ahead of time, you can wait to add the mint and scallions so they stay vibrant, but you can also mix them in whenever it’s convenient.

While I love how the mint sings, you can certainly add just about any other herb you want. Parsley is a natural choice—it still vibes with the lemon but is also a neutral herb. Cilantro, chives and dill would also be terrific. And while I’ve never made it with lime juice, I bet that would be great too.

Is this the most perfect potato salad? I think so. Not only is it mayo-free but the combination of lemon and mint adds vibrant flavor to any summer party buffet. Give it a try and you’ll see, too.