Lebanese Potato Salad (Salatet Batata)

This light and refreshing potato salad skips the mayo and leans into bright Mediterranean flavors, fresh lemon juice, olive oil, lots of herbs, and a hint of tangy sumac. It’s great served warm, at room temperature, or chilled. This recipe makes 4 servings.

PREP TIME: 10 minutes
COOK TIME: 20 minutes

Ingredients
1 pound baby potatoes (red or yellow), halved
3 tablespoons extra virgin olive oil
2-3 tablespoons fresh lemon juice (from about 1 lemon)
2-3 tablespoons finely chopped fresh parsley, plus more for garnish
2 tablespoons chopped fresh mint
2 green onions, thinly sliced
1/2 Peri & Sons Mild Yellow Onion, very thinly sliced
1/2-1 teaspoon ground sumac (to taste)
Kosher salt, to taste + more
Freshly ground black pepper, to taste

Directions
Cook the potatoes. Add the potatoes to a pot of cold, salted water. Bring to a boil, then reduce heat and simmer until just fork-tender, about 10–12 minutes. Drain and let cool slightly.

Make the dressing. In a large mixing bowl, whisk together the olive oil, lemon juice, parsley, mint, green onion, sumac, salt, and pepper. Add the sliced onion and toss to coat.

Toss and serve. Add the slightly warm potatoes to the dressing and gently toss to coat. Let the salad sit for a few minutes to absorb the flavors.

Taste and adjust seasoning if needed. Garnish with a little extra parsley and a sprinkle of sumac before serving.

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