Lebanese Potato Salad

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


  • 5 pounds russet potatoes, peeled
  • 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


  1. 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.
  2. In a bowl whisk all the other ingredients. Toss in the potatoes and the rest of the ingredients and mix well.
  3. Best served cold.
  4. *this is a note to remind myself to try adding cilantro