I love that Vegan Lebanese Potato Salad is vegan, busting with fresh mint, parsley and lemon flavor and can be made a full day ahead of time- perfect for potlucks!
If you grew up in a Lebanese household I’m sure you’ve eaten your fair share of Vegan Lebanese Potato Salad- also known as Salatat Batata. No eggs. No peas. No mayonnaise. Other than the potatoes it shares nothing in common with a traditional American Style Potato Salad.
So what makes a Vegan Lebanese Potato Salad so irresistibly good? Olive oil and lemon juice! Be generous with them both as the potatoes will absorb their flavors! I add 3 full lemons to my salad. Sounds like a lot but it’s not and it’s so good with that hit of lemony-ness! And as you know I love lemon!!
It’s great for picnics too! Since there’s no mayo or dairy products in it, the salad won’t go bad after sitting in the sun for a few hours. How perfect is that?
I love that this Lebanese Potato Salad is vegan, busting with fresh mint, parsley and lemon flavor and can be made a full day ahead of time!
10 minPrep Time
15 minCook Time
25 minTotal Time
- 6 large Potatoes, peeled and cubed into bite sized pieces
- 1/2 Onion, sliced thin
- 1/2 cup chopped Parsley
- 1/4 cup chopped Mint
- 1/4 cup Olive Oil
- 2-3 Lemons, juiced
- Place the potatoes in a pot and cover with water. Bring to a boil and cook until fork tender. Rinse under cold water.
- In a large mixing bowl toss together all of the ingredients. Cover and refrigerate for at least an hour to allow the flavors of the olive oil and lemon soak into the potatoes.
- Enjoy cold or at room temperature.