Lebanese Potato Salad

This potato salad combines crunchy peppers and fresh mint for a tangy and delightful side.


  • 2 pounds new red potatoes
  • 1 large green bell pepper
  • 1 round, red tomato
  • 4 scallions
  • 3 tablespoons EVOO
  • Juice of ½ a lemon
  • 2 tablespoons – ¼ cup fresh mint, chopped (optional)
  • ⅓ cup fresh parsley
  • ¼ teaspoon celery seed
  • 2 teaspoons salt or to taste
  • Fresh ground pepper to taste


Cut potatoes into 1-inch chunks. Place in a large pot of salted water and bring to a boil. Boil until tender, approximately 8-10 minutes. While potatoes are cooking, chop the scallions into ¼ – ½ inch pieces, chop the bell pepper into ¾ inch pieces, seed and dice the tomato, roughly chop the mint and parsley. Drain and rinse potatoes thoroughly under cold water and transfer into a large bowl. Combine all ingredients in this bowl and stir until potatoes are well coated. Season with salt & pepper to taste. Serve or store up to four days in the fridge.
seen from above, a color picture of a bowl of Lebanese potato salad

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