The Best Lebanese Mashed Potato Salad (Mayonnaise-Free)
This mayonnaise-free Lebanese mashed potato salad is a vibrant, flavorful dish packed with garlic, dried mint, lemon juice, and extra virgin olive oil. It is a nutritious, simple Mediterranean recipe I grew up eating—making it the perfect healthy side dish for summer barbecues and family gatherings.
Unlike standard Lebanese potato salads that feature firm, distinct chunks of potatoes, this unique version features smooth, fully mashed potatoes blended uniformly with a zesty, herbaceous dressing. It beautifully captures authentic Mediterranean flavors, is naturally vegan, and takes only minutes to make.
Ingredients You’ll Need
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- Potatoes: Choose a starchy or all-purpose variety like Yukon Gold potatoes or Russets for the ultimate creamy texture.
- Dried Mint: The secret to this salad’s authentic taste. Dried mint adds a concentrated, earthy depth of flavor. Tip: Avoid fresh mint here, as it can oxidize, bruise, and turn black when mixed into warm mash.
- Fresh Garlic: Elevates the mild flavor of the potatoes with a pungent, savory punch.
- Freshly Squeezed Lemon Juice: Provides a bright, clean acidity that cuts through the richness. Avoid bottled juice for the best results.
- Extra Virgin Olive Oil: Adds a silky, luxurious mouthfeel without relying on heavy dairy, butter, or mayonnaise.
- Salt: Essential to enhance all the natural flavors.
Components of the Dressing
The magic of this healthy potato salad lies in its emulsified dressing:
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- The Fat Base: High-quality olive oil offers a rich, smooth consistency.
- The Acid & Punch: Fresh lemon juice delivers a sharp brightness, while crushed garlic adds a deep, savory kick.
- The Herbal Note: Dried mint ties everything together with deep, earthy undertones.
Tips and Tricks for the Perfect Mashed Potato Salad
- Prep Before Cooking: Peel and cube your potatoes before boiling to ensure a quicker, smoother mash.
- Start in Cold Water: Always place your cubed potatoes in a pot of cold, salted water before turning on the heat. This guarantees they cook evenly from the inside out, preventing the outside from turning mushy while the center stays hard.
- Use the Right Tools: Mash the potatoes using a potato ricer or food mill. Never use a blender or food processor, as the rapid blades release too much starch, resulting in a gluey, gummy texture.
- Make Ahead & Serving: While this salad tastes absolute best on the day it is prepared, you can store leftovers in an airtight container in the refrigerator for 1 to 2 days. For the best flavor profile, bring it back to room temperature before serving.
More potato recipes:
- Fried Potato Kibbeh Balls
- Lebanese Potato Souffle
- Mashed Potatoes with Hard-boiled Eggs
- Lebanese Style Mashed Potatoes
- Potato and Chicken Stew
- Potato Kibbeh
- Mfaraket Batata
- Potato and Green Bean Salad
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Lebanese Mashed Potato Salad
Description
Creamy, flavorful, and packed with bold Mediterranean flavors, this potato salad is sure to become a favorite. It’s incredibly easy to put together and makes the perfect addition to your recipe collection. Trust me—you’ll want to make this one again and again!
Ingredients
- 2 kg / 4 lb 8 oz Russet potatoes Yukon Gold potatoes, or any starchy variety
- 2½ tablespoons dried mint
- 8 garlic cloves
- ½ cup olive oil
- ½ cup lemon juice
- Salt to taste
Instructions
- Peel, wash, and cut the potatoes into large cubes. Cover with water and cook over high heat until the water comes to a boil. Reduce the heat to low, cover, and simmer for 30 minutes.
- Crush the garlic cloves using a mortar and pestle, and juice the lemons.
- To make the dressing, combine the crushed garlic, salt, lemon juice, olive oil, and dried mint. Whisk well until thoroughly combined.
- Drain the liquid and mash the potatoes using a potato masher or hand mill. Please avoid using a blender.
- Add the dressing, mix well to combine everything, then take a bite and adjust the salt to your taste.
- To create uniform balls of mashed potatoes, use an ice-cream scoop to portion them elegantly onto a serving plate. Decorate with cherry tomatoes—optional, but recommended. Alternatively, spread the mashed potatoes on a flat plate like a dip. Heavenly!
Video
Notes
Note: this Lebanese mashed potato salad can be served as starter or side dish.
- You are going to make a dressing to be added to the mashed potatoes, and that’s where flavor comes in. No butter and cream are involved, you are going to mix up some lemon juice and olive oil and dried mint and that’s what you are going to mash those tender potatoes with.
- Olive oil provides a rich, smooth fat base, lemon juice adds sharp brightness to cut through that richness, and garlic adds a deep, savory punch, but the deeper flavor notes come from dried mint.
Tried this recipe?Let us know how it was!
