Syrian Potato Salad with Lemon and Mint is a light and refreshing traditional Middle Eastern side dish dressed with lemon and olive oil then tossed with all spice, fresh mint, and parsley. Perfect for any BBQ, spring or summer meal! Light on calories and big on taste!
Syrian Potato Salad is a recipe that comes from my family's "Cookin' Good with Sitto" book.
It's a Middle Eastern recipe book that includes all of the basics for being able to make delicious, traditional Syrian meals. The recipes are authentic crowd pleasers developed by my very own Middle Eastern family decades ago.
They remain timeless masterpieces that we enjoy eating on holidays, family gatherings, and summer BBQs.
My little Syrian grandmother has taught me how to make many of her best, favorite traditional Middle Eastern meals.
Nothing beats the aroma of allspice and vegetables that fills the house as they are cooking.
Actually, the only thing that beats that mouth-watering aroma is how amazing they taste.
With 10 birthdays between July and September, we have lots of poolside barbecues! Potato salad with lemon and mint is one recipe that you can always find on the table.
With it's light dressing and crisp flavor, it is a refreshing change from the typical (yet delicious) hot dogs, hamburgers, and steaks. You can usually find it next to cucumber, tomato and chickpea salad.
To make a traditional Syrian potato salad with lemon, you need fresh mint, fresh parsley, ground allspice, russet potatoes, lemon juice, olive oil, and salt.
All spice is a staple in the kitchen of a Syrian house, as it's used to season many of the meats and vegetables.
Lemon juice, olive oil, and garlic are also staples that anyone wanting to make traditional Middle Eastern recipes should have on hand.
Use any potato that you'd like. Golden potatoes and baby potatoes are also great choices.
You can make your potato salad using a combination of mint and parsley or only mint or only parsley.
If you don't have fresh herbs, you can use dried but make sure to use 3 times less the amount of dried herbs.
So if you're using 1 cup of fresh herbs, you would use ⅓ cup of dried.
It is incredibly simple to make potato salad with lemon and mint. In just 3 steps, you'll have the potato salad ready to go.
First, peel the potatoes, cut them into quarters, and boil them. Put in a pot with enough water to cover and bring to a boil on high heat.
Boil them for at least 20 minutes and then test if they are done by poking with a fork. If the fork easily pierces the potato, they are done. If not, boil in 5 minute increments until they are cooked through.
Second, cut the potatoes in small cubes (the size is up to you).
Toss with the olive oil, lemon juice, all spice, mint, parsley, and salt. Allow to chill before serving for the best taste.
I hope that you enjoy!
How To Make It Kid-Friendly
This potato salad is kid-friendly, but make sure to dice the potatoes small for little kids. They may also not be thrilled about big, torn mint and parsley, so cut those in tiny pieces for the best chance that your kids will love Syrian potato salad with lemon, mint, and parsley.
A food processor is great for cutting those herbs up real small, and blending all of the spices together.
Syrian Potato Salad with Lemon and Mint
- 3 large russet potatoes
- ¾ cup lemon juice
- ¼ cup olive oil
- 1 cup fresh mint, cut coarsely
- 3 tablespoon fresh parsley, cut coarsely
- 1 teaspoon allspice
- salt to taste
- Peel and quarter potatoes. Simmer for 20-30 minutes in a large pot, until a fork easily pierces potatoes.
- Cut potatoes into smaller pieces. Toss with the lemon juice, olive oil, herbs, and spices.
- Chill and taste before serving, adding lemon and herbs as desired.
Potato salad with lemon and mint tastes best when you allow the flavors to "marry" by chilling for a few hours before serving.
Right before serving give it one last toss to evenly coat all of the potatoes with the dressing and herbs. Give it a taste and season more if needed.
Syrian potato salad with lemon and mint does not have to be cold to be served. It is delicious when it comes to room temperature, so it's a great refreshing addition to BBQ, picnic, or poolside party.
This potato salad is always best served a few hours after making. But you can store it in the fridge covered tightly with plastic wrap. It will keep well for 2 days before the potatoes start to soften a little too much to enjoy.
And that’s all there is to making, serving, and eating this delicious Syrian potato salad with lemon and mint. If you’ve made it and loved it let me know in the comments below.