Middle Eastern Potato Salad

READY IN: 25mins
Recipe by SkinnyMinnie

An American classic with a Middle Eastern twist. This recipe doesn't contain any mayonnaise, so it is perfect for a picnic. From Cooking Pleasures magazine.

Top Review by Annacia

I didn't have any tomatoes currently (of any kind) so I made this without them. I have come to really potato salad with oil and lemon instead of mayo, add to that the seasonings and we have a winning recipe.

Ingredients Nutrition


  1. In a large pot, put the potatoes and cover with cold water; salt and bring to a boil.
  2. Cook potatoes for 10-12 min or until fork tender.
  3. Cool and quarter, or cut into 8 pieces depending on size.
  4. Meanwhile, in another large bowl, stir together the green onions, garlic, olive oil, lemon juice, ground cumin, salt, black pepper, allspice, and coriander.
  5. Add the potatoes, parsley, and tomatoes; toss well to coat.

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