Super simple Arabic 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!
ARABIC POTATO SALAD
I first shared this recipe on Amanda’s Cookin’ but it’s a family favorite so I wanted to make sure I have it here, too.
I grew up eating this potato salad but wasn’t sure what to call it. I polled my cousins and decided Arabic Potato Salad was the best name.
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 potato salad myself.
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.
Super simple Arabic 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!
- 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 bite size 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.
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.