Lebanese Potato Salad

Lebanese Potato Salad - Final

This potato salad is my version of a Lebanese classic. It is the vegan version of my Dill Potato Salad, also posted in this blog. I like to use turmeric with potatoes whenever I can, leave the peels on potatoes and take advantage of the beautiful variety of colorful potato skins these days. I always start lighter with my seasonings and adjust them up to what is listed in the recipe if needed.


  • 6 lb. potatoes (2/3 white/yellow skins, 1/3 red and/or purple skins)
  • 1 TB salt
  • 1 TB turmeric
  • 1 tsp hot paprika
  • 1/4 – 1/2 cup chopped dill
  • 3 green onions chopped
  • 2-3 Middle Eastern dill pickles chopped
  • 4-5 TB lemon juice (juice of about 2 lemons)
  • 1/2 cup extra virgin olive oil


  1. Using a variety of potatoes to give color to the salad and leaving the peels on, dice into 1″ pieces.
  2. Bring a pot of water to boil and add 1 TB turmeric.  Add diced potatoes, bring back to a boil, reduce heat and cook until done (can be pierced through easily with a fork).
  3. When done, remove potatoes from water, drain, chill quickly in ice water bath, and drain again.
  4. Place chilled potatoes in bowl. Sprinkle olive oil over them, then lemon juice, then chopped dill, green onions and seasonings.
  5. Fold all together gently, adjust seasoning, enjoy!

Lebanese Potato Salad - Dressed

These potatoes are cut in a 1″ dice and cooked in boiling water with tumeric.

Lebanese Potato Salad Additions

These are additional chopped ingredients. Take a look at that 3d printed lemon juicer that my son printed for me! It sits on a cup and is the best juicer I’ve ever had. The shape of the “cone” makes the difference.

Lebanese Potato Salad - PreMix

Potatoes with all ingredients waiting to be folded in to complete the salad.

Ideas? Would like to hear from you!