Lebanese potato salad


A light vegan salad of potatoes with a tangy dressing and aromatic mint.

Adapted from Eating Well.com.

This is a recipe from the Lebanon.

Serves four.

This recipe contains the following types of ingredient: plants and fungi.


500 g
20 ml
Zaytoun FAIRTRADE olive oil
salt (optional)
to taste
freshly ground FAIRTRADE black pepper
spring onions
30 ml
fresh oregano or lemon balm
15 ml
fresh mint



Peel the potatoes and cut into 1cm “cubes”.

Cook the potatoes in boiled water over medium heat (between a simmer and a boil) until tender (about 5 to 7 minutes) .

When the potatoes are tender remove from the heat and drain them immediately.

Either allow to stand until cold (about 1 hour) or cover in cold water in a bowl, and after a few minutes drain again and re-cover with more cold water. After a few more minutes drain and the potatoes should be cold.

Juice half of the lemon and halve the remaining half.

Skin the spring onions and chop as finely as you can.

Chop the herbs finely.

When the potatoes are ready, mix the lemon juice, oil, salt and pepper in a dressing shaker.

Put the potatoes in a bowl, add the chopped spring onions and the oily lemon juice and the non-minty herbs, turn to coat.

Chill in the refrigerator for an hour or so.

To serve

Sprinkle on the chopped mint and serve.


Double up on the quantities and you have a vegan party dish.

Chop the mint at the last minute for maximum aroma.

An extra (unchopped) sprig of mint will act as a decorative touch.