Lebanese Potato Salad

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Once you try this potato salad, you’ll never want to eat the American mayo version again.


5 pounds potatoes (any kind)

1/4 cup olive oil

3 bunches green onions, chopped

2 bunches Italian parsley, chopped

Juice of 5 lemons

1/2 – 1 teaspoon allspice

1/2 – 1 teaspoon salt

1/2 teaspoon pepper

Put scrubbed potatoes in a pot and cover with cold water. Boil until tender when pierced with a knife. Cool and peel. Cut into large bite sized cubes.

In a bowl whisk all the other ingredients. Toss in the potatoes and the rest of the ingredients and mix well.

Best served cold.

*this is a note to remind myself to try adding cilantro