This Lebanese potato salad recipe is the light, mayo-free picnic side dish you’re searching for

This week’s recipe is for salad again. It seems a lot of people get in ruts when it comes to salads. I think maybe I’ll feature salads for a couple more weeks to give you some salad inspiration.

This week, it’s Lebanese Potato Salad. You won’t find any mayo, boiled eggs or mustard in it. Instead it has a simple lemon and olive oil dressing with garlic plus chopped parsley, green onion and red potatoes. This potato salad is the one I grew up eating. My Grandma Marge, who wasn’t Lebanese but learned Lebanese cooking from her mother-in-law, made this all the time for large family gatherings. It pairs well with about anything on the grill. It’s also a favorite side for grilled kefta (ground beef and sometimes lamb plus parsley, garlic, onion and spices), just plain hamburgers or grilled chicken.

Making batch salads that keep, like this one, is a game changer as the weather warms, the gardens call and there seems to be less time spent in the kitchen. If you plant an herb garden, include some Italian flat-leaf parsley. Then you can pick it from your own garden when you make this potato salad.

I can hardly wait until it’s planting time. There’s just something so satisfying about digging in the dirt and planting vegetables and herbs.

This recipe was previously published in the Wichita Eagle.

This story was originally published July 29, 2022 at 2:43 PM with the headline "This Lebanese potato salad recipe is the light, mayo-free picnic side dish you’re searching for."