Middle Eastern Potato Salad, or as I call it – Syrian Potato Salad, is the best summer side dish. The ingredients are simple, fresh, and delicious. It is the perfect accompaniment to grilled chicken, broiled fish, or bean salad.
Middle Eastern Potato Salad Recipe
Middle Eastern Potato salad comes together with a few ingredients. Potatoes, onions, mint, parsley, lemon juice, olive oil, and spices might be different than the mayonnaise-based salad you are used to. This recipe is non-dairy, which makes it perfect for outdoor parties, and vegan and gluten-free so that everyone can enjoy it.
Ingredients:
3 large russet potatoes
½ sweet onion, chopped finely
3/4 c lemon juice
1/4 c extra virgin olive oil
1 c fresh mint, chopped
3 tbsp fresh parsley, chopped.
1 tsp sumac
Salt to taste
Cooking Instructions:
Peel, chop, and boil the potatoes until they are fork-tender. Drain and return to the pot. Add onion, lemon, olive oil, mint, parsley, sumac, and salt. Mix to combine. This potato salad is delicious warm and is even better after it has chilled for a couple of hours. Taste again before serving and add lemon and seasonings to taste. So simple to make, and you have all the ingredients in your home or in your garden.
Variations on Middle Eastern Potato Salad:
This recipe is customizable. If you do not have russet potatoes, use the potatoes that you have. I have made it with red skins, baby potatoes, and even canned new potatoes.
You can use white onions, green onions, or chives. However, I prefer sweet or Vidalia onions, but you can use white onions, green onions, or chives. I made this once with pickled red onions, and it was tasty! If you are a lemon lover, add more lemon, or add some lemon zest for an extra kick. I have made this using dry mint (just use half the amount). I have also made this without mint, and only parsley – just as delicious.
Sumac is a Middle Eastern spice that has a tangy, tart flavor and a hint of berries. If you like lemon, this is a great spice to add to your cupboard. If you prefer a less sour taste, skip the sumac and add a little allspice. The addition of the spice gives the salad a little extra zing.
Add red pepper flakes or Aleppo pepper seasoning if you like it spicy.
My friend who is Croatian makes a similar potato salad that uses vinegar instead of lemon. Try that if you would like to change it up – or if you are out of lemons.
Serving Suggestions for Middle Eastern Potato Salad:
I love to use Syrian Potato salad as the base to a salad bowl – add whatever veggies you have, salad greens, cucumbers, and tomatoes – fresh from the garden.
Make the perfect summer dinner with Grilled Chicken Kebabs on the grill, Syrian potato salad, corn on the cob, and fresh-cut watermelon. This dinner is on repeat for me all summer long.
What is your favorite summer dinner? Will you try adding Middle Eastern Potato Salad to your next cookout menu?
