Syrian Potato Salad (Patata Salata)

READY IN: 40mins
Recipe by Abby Falck

This recipe comes from a cookbook published by my husband's grandmother's Armenian Orthodox church. I prefer the bright, refreshing flavor of its lemon-mint dressing over mayonnaise-laden American potato salads.

Top Review by Annacia

This was a hit here but I must say that I used less that 1 tbsp of dried mint (no fresh available) and that was plenty for us. I'll try this again when I can get fresh mint as I think it will make a huge difference. That said, this was very good with grilled beef skewers this evening. Made for Middle East/North Africa forum's tag game.

Ingredients Nutrition


  1. Boil whole potatoes until tender. Drain and allow to cool.
  2. When potatoes are just cool enough to handle, but still warm, peel and cut into large dice.
  3. Chop the parsley, mint, and scallions. (A food processor works great here!).
  4. Finely mince, or crush to a paste, the cloves of garlic.
  5. Slowly whisk the olive oil into the lemon juice. Add the garlic, parsley, mint and scallions.
  6. Pour the dressing over the potatoes and add salt and pepper to taste. (Combining them while the potatoes are still warm will make the tastiest salad.).
  7. Chill or serve at room temperature.

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