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.
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