Super simple Mediterranean Potato Salad only has a few ingredients – potatoes, lemon, oil, garlic, and parsley – but is full of flavor and because there is no mayonnaise, it’s great for a picnic!
Mediterranean Potato Salad
I grew up eating this Mediterranean potato salad, known in many families as Arabic Potato Salad. It’s one of those things that is served at restaurants but it’ll never be as good as when your aunt makes it. My dad’s side of the family is Arabic and everything they make is delicious. In Metro Detroit, we’re fortunate to have many Middle Eastern restaurants scattered around so finding Arabic food isn’t hard, but finding really good, “tastes like homemade” food can be tricky. That’s why I started making this Mediterranean potato salad myself.
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You will need:
- Russett potatoes
- Olive oil
- Minced garlic
- Fresh parsley
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Because it’s a family recipe, it’s one of those that are hard to put exact measurements to. I’ll tell you exactly what I did, but “to taste” is an important part of making this dish a success. Taste it as you go and add more salt, lemon, and oil as needed. Give it a little love and it’ll be just right. Because there is no mayonnaise in it, you can feel good about taking it to a picnic or barbecue and not worry about it getting warm. Actually, I like it better at room temperature.
I find it’s best if you make it and let it sit for a bit (I’m talking a few hours to overnight) so the lemon and oil can really sink into the potatoes and make them very flavorful.
Scroll down for the printable version of this recipe
More cold salad recipes
if you need to throw something together in a flash, try this 3-ingredient pasta salad. It’s great as a take along too, so grab it for your next potluck!
if it’s a classic you are looking for then this chicken salad with grapes recipe is definitely one you will want to print out!
If you decide to try a new potato salad that does contain mayonnaise, this Shout Hallelujah potato salad is the one! It’s full of gorgeous colors and flavors, and it will have you shouting Hallelujah!
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Arabic Potato Salad
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- 1.5 lbs Russett potatoes this was 6 medium potatoes for me
- juice of a lemon 1/4 - 1/2 cup
- 3 Tablespoons olive oil
- 1 teaspoon minced garlic
- 1/4 cup fresh parsley chopped
- salt & pepper to taste
- Scrub, peel, and chop your potatoes into bitesize pieces. Add to a large pot of well salted water and boil until fork tender.
- Drain potatoes and return to pot.
- Add in lemon juice, olive oil, minced garlic, and chopped parsley. Toss then season with salt and pepper to taste.
- Let sit, covered, in the fridge for a few hours for flavors to really come together.
- Garnish with more chopped parsley and serve.
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This is Mary, again. My mom has been making it since I was very, very little. I am now 65 years old.
I’m from Jordan and I would probably call it Arabic potato salad. I grew up on it. In any case, it really doesn’t matter how it started and who made it. All I know is that it’s delicious! A member of the human race made it.
Dondra Maney says
I had leftover potato cubes, and used them in your recipe. It’s a KEEPER! Healthy, flavorful, just the right amount of lemon to make the dish SING!
Maureen L Mc Manus says
I politely disagree and believe Amanda is correct. Not sure where your Grandma was from, but my Sitto was from Lebanon. So actually in our home growing up, this was Lebanese potato salad. My first cousins, who are half Lebanese and half Syrian, also grew up eating this at their Tata’s home, (their Dads mother), and our Sitto’s home, (their Moms mother and my Moms mother). So actually it could be call ARABIC Potato Salad. As well as middle eastern if that is what your prefer. Sorry but we are ALL the same…..no matter where we are from. Have a nice day.
Hey! Great recipe, just like my grandma made for us growing up! But please don’t call this arabic. It’s mostly eaten in Turkish and Greek kitchens! Arabic people, are not the same. You would be more accurate calling this strictly middle eastern :)