Funny story–– This morning, I decided I’d bring potato salad to a family gathering. I vaguely remembered posting a recipe of this dish and decided to check myself by googling “Lebanese Potato Salad Christina’s Kitchen.” Immediately, a dark, low-resolution video of me from nine years ago (before my culinary career) popped up. I was almost too hesitant to click. Afterall, the quality of the video wasn’t very inviting and watching myself always makes me a bit uncomfortable. Not to mention, I didn’t even include the ingredients notes! Sigh.
Nevertheless, I watched it and a simple thought glazed over me the entire time––my, how things have changed. Technology, my technique, and ability to edit content has changed tremendously and it’s videos like this one that make that apparent.
The purpose of this post is to bring a more concise and visually appealing recipe to the internet world. I enjoy making this dish for summer holidays and cookouts. It’s a refreshing and lighter option for potato salad.
Lebanese Potato Salad
- 3 lbs redskin potatoes washed and quartered
- 1 bunch parsley washed thoroughly and chopped finely
- 1 small yellow or sweet onion diced finely
- 1 1/2 cups tomatoes cubed
- 5 cloves garlic
- 5 tbsp extra virgin olive oil
- 1 lemon juiced
- 1 1/2 tbsp salt
- 2 tsp fresh cracked black pepper
- Rinse potatoes, then cut them into about 3/4 – 1 inch pieces
- In a large bowl, (it can be the one you will prepare the salad in) soak the cut potatoes in a cold water bath to remove any remaining dirt and sand (it will fall to the bottom of of the bowl.
- Place potatoes in a large pot with water just 1/4 inch above the potatoes . Partially cover the pot with a lid leaving a slit for steam to exit. This prevents the water from boiling over and creating a mess on your stove.
- Boil potatoes for about 20-25 minutes at medium heat or until the potatoes can be easily pierced with a paring knife. Be sure to stir the potatoes at least once while they cook to ensure they're cooked evenly.
- Drain the water and soak the potatoes with cold water for a few minutes to stop the cooking process and bring the temperature down. If you handle the potatoes while they're too hot, they can become mushy and make the other ingredients wilty. Transfer to the serving bowl.
- Add the parsley, onions, and tomatoes to the bowl.
- Use a mortar and pestle to smash the garlic and the salt together. If you don't have a mortar and pestle, use a garlic press to press garlic into a small to medium bowl to mix the dressing.
- Once the garlic and salt create a soft paste, add the black pepper, olive oil and lemon. Stir gently but thoroughly.
- Pour the dressing over the salad. Be sure not to waste any!
- Use clean hands to stir the salad. This allows you to mix it thoroughly without mashing any of the potatoes. If you must use utensils, use two large spoons.
- Place in the refrigerator covered until you're ready to serve.