Arab Style Potato Salad

Ingredients

• 1 kgsmall white potatoes
• 30 g (2 cups)fresh parsley, finely chopped
• 20 g (1 cup)fresh mint, finely chopped
• 1brown onion, finely chopped
• 300 g (2 cups)cherry tomatoes, halved

Instructions

1. 1

   Boil the potatoes

   Boil the potatoes with their skins on for 20 minutes, until a fork passes through them easily. Take care not to overcook them, or they will become too soft for the salad.

2. 2

   Cool and chop

   Allow the potatoes to cool, then peel them and cut them into cubes.

3. 3

   Mix the salad

   Add the salad ingredients and the dressing, then mix well.

4. 4

   Serve with bread

   Serve with Lebanese bread and enjoy.

What is Arab-style potato salad?

This is a potato salad built around fresh herbs and vegetables rather than a creamy mayonnaise dressing. Its combination of parsley, mint, onion and tomatoes is associated with the bright, herb-led flavours found in Levantine cooking.

Here, small white potatoes make a sturdy base, while the fresh herbs and tomatoes bring colour and freshness. The recipe refers to a dressing but does not specify its ingredients, so add only a dressing you already intend to use.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 7g protein, 62g carbs, 1g fat.

Potatoes provide most of the carbohydrates, while the herbs, onion and tomatoes contribute smaller amounts of carbohydrate and fibre. The listed ingredients are low in fat and provide modest protein; any dressing will change the fat and calorie totals. Serve with a protein-rich main dish to make the meal more balanced.

Choosing the potatoes

Small white potatoes: Their shape is convenient for boiling whole, and their flesh should hold together when cubed. Keep the skins on during cooking as directed.

Getting the texture right

Tender, not mushy: Start checking the potatoes at around 20 minutes; they should be fork-tender but still hold their shape. If they are soft enough to collapse, they may break up as you mix the salad.

Cool before cutting: Let the potatoes cool before peeling and cubing so they are easier to handle and less likely to crumble.

Preparing the herbs and vegetables

Chopped herbs: Finely chopping the parsley and mint distributes their flavour through the salad. Prepare them while the potatoes cool.

Tomatoes and onion: Halve the cherry tomatoes and finely chop the onion so they mix evenly with the potato cubes.

Mixing without breaking the potatoes

Add the chopped ingredients and dressing to the cooled potatoes, then mix gently until combined. A broad spoon helps you fold everything together without crushing the cubes.

What to serve with it

Lebanese bread is the serving suggestion given with this recipe. The salad can also sit alongside other dishes as part of a shared meal.

Recipe notes & tips

• Keep the potatoes whole and unpeeled while boiling, as directed.
• Check the potatoes for tenderness at 20 minutes so they do not become mushy.
• Let the potatoes cool before peeling and cutting them into cubes.
• Chop the parsley and mint finely so they spread throughout the salad.
• Fold the ingredients together gently to keep the potato pieces intact.
• The recipe does not specify a dressing, so account for any dressing you add separately.

Variations

• Extra lemon: Add a little lemon juice to a dressing of your choice for a sharper flavour.
• More herbs: Increase the parsley or mint if you prefer a greener, more herb-forward salad.
• Cucumber: Add diced cucumber for extra crunch.
• Olives: Fold in sliced olives for a briny note.
• Warm serving: Mix the ingredients while the potatoes are still slightly warm, taking care not to break them.

Common mistakes to avoid

• Overcooking the potatoes: They turn mushy and break apart; stop boiling when a fork passes through but the potatoes still hold their shape.
• Cutting them while hot: The cubes can crumble; let the potatoes cool before peeling and chopping.
• Rough mixing: The potato pieces may break up; fold the ingredients together gently.
• Large herb pieces: They may not distribute evenly; finely chop the parsley and mint.
• Assuming a dressing is specified: Its ingredients are not listed; choose and measure your own dressing if using one.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Serve chilled or allow it to lose its chill before eating; reheating is not necessary.

Frequently asked questions