Syrian Potato Salad is a 6-ingredient, 30-minute light and refreshing traditional Middle Eastern side dish dressed with lemon and olive oil then tossed with allspice, fresh mint, and parsley. With its light dressing and crisp flavor, Syrian Potato Salad is one of those dishes you'll find at every one of my family's summer cookouts.
This recipe 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. My Syrian grandmother has taught me how to make many of her best, favorite traditional Middle Eastern meals. Some of our favorites are stuffed cabbage, stuffed grape leaves, stuffed peppers and baby lamb meatballs cooked in tomato sauce.
Table Of Contents
Why You'll Love Syrian Potato Salad
- It's made without heavy ingredients, like mayo, sour cream or yogurt.
- Make it in 2 steps!
- Low effort: aside from peeling the potatoes and chopping herbs, there is minimal hands-on work.
- Unique: this potato salad stands out at parties because it uses non-traditional ingredients most people aren't aware can make a great potato salad!
Ingredients
- fresh mint
- fresh parsley
- ground allspice
- russet potatoes
- lemon juice
- extra virgin olive oil
- salt
Allspice 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.
Kristina's Tips
- Use any potato that you'd like. Russet, 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.
How To Make Syrian Potato Salad
It's a 3 step recipe!
- 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.
- Cut the potatoes in small cubes (the size is up to you). Toss with the olive oil, lemon juice, allspice, mint, parsley, and salt. Allow to chill before serving for the best taste.
Serving Suggestions
- It 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.
- It does not have to be cold to be served. It's delicious when it comes to room temperature, so it's a great refreshing addition to BBQ, picnic, or poolside party.
How To Store Potato Salad
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.
Recipe
Syrian Potato Salad with Lemon and Mint
Ingredients
- 3 large russet potatoes
- ¾ cup lemon juice
- ¼ cup extra virgin olive oil
- 1 cup fresh mint chopped
- 3 tablespoon fresh parsley chopped
- 1 teaspoon ground allspice
- salt to taste
Instructions
- 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, mint, parsley, and allspice. Taste and add salt as desired.
- Chill and taste before serving, adding lemon and herbs as desired.
Notes
Nutrition
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