Vegan Lebanese Potato Salad

Servings: 2

Lebanese Potato Salad, also known as batata salata, is a light and refreshing dish commonly found in the Middle East. Unlike American potato salads, this version has no mayonnaise—just bright lemon juice, fresh herbs, tangy olives, and, of course, olive oil! If you’re feeling ravenous, serve this alongside Mediterranean Roasted Chicken (page 148).



8 ounces small russet potatoes
⅓ cup fresh lemon juice
2 tablespoons extra-virgin olive oil, plus more as needed
1 tablespoon plus
½ teaspoon salt, divided
¼ teaspoon black pepper
¼ cup red onions, chopped
¼ cup Kalamata olives, chopped
¼ cup fresh parsley, chopped
¼ cup fresh cilantro, chopped
2–3 green onions, thinly sliced



1. Place the potatoes in a large pot and add enough water to cover them. Cook the potatoes over medium-high heat for 10–15 minutes, until fork-tender.
2. Drain the potatoes and allow them to cool. Once they are cool enough to handle, cut them into bite-sized pieces and place them into a bowl.
3. Whisk together the lemon juice, olive oil, ½ tsp. of the salt, and the pepper in a small bowl.
4. Pour the lemon–olive oil mixture over the potatoes, tossing to combine.
5. Mix in the onions, olives, parsley, cilantro, green onions, and remaining 1 tbsp. of salt, tossing gently to combine.
6. Divide the salad between two serving bowls and serve warm or cold. If the salad seems dry, add a drizzle of olive oil before serving.


NUTRITION • per one serving •

Calories 520 —
Total Fat 16 g 21%
Saturated Fat 2.2 g 23%
Polyunsaturated Fat 4.3 g —
Monounsaturated Fat 9.6 g —
Trans Fat 0 g —
Cholesterol — 
Sodium 990 mg 43%
Total Carbohydrates 89 g 32%
Dietary Fiber 7 g 25%
Total Sugars 5 g —
Protein 11 g 22%
Vitamin A 76 mcg 2%
Vitamin C 32 mcg 40%
Vitamin D — 
Potassium 2034 mg 45%
Calcium 104 mg 8%
Iron 5.2 mg 30%


This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here


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