This Arabic Potato Salad has been at more family BBQs than I can count. While many people think of potato salad as a mayonnaise-heavy side dish, this is the version I grew up eating.
Made with boiled potatoes, parsley, green onions, garlic, olive oil, and vinegar, this Arabic potato salad is light, tangy, and packed with fresh flavor. It’s the kind of dish that shows up at family gatherings, summer BBQs, and holiday meals—and somehow tastes even better after a few hours in the fridge.
In my family, we simply called it potato salad. It wasn’t until I got older and started seeing American-style potato salad everywhere that I realized ours was completely different. No mayonnaise. No creamy dressing. Just simple ingredients that come together into one of my favorite side dishes.
If you’re looking for an easy BBQ side dish that can be made ahead of time and pairs well with grilled chicken, kafta, burgers, or kebabs, this Arabic Potato Salad deserves a spot on your table.
Why You’ll Love This Recipe
- No mayonnaise required
- Perfect for BBQs and cookouts
- Made with simple pantry ingredients
- Naturally dairy-free
- Even better the next day
- Easy to make ahead for gatherings
What Makes Arabic Potato Salad Different?
Unlike traditional American potato salad, Arabic potato salad is dressed with olive oil and vinegar instead of mayonnaise.
Fresh parsley, green onions, and garlic add brightness and flavor, while the vinegar gives the salad its signature tangy taste. The result is a lighter potato salad that pairs perfectly with grilled meats and Middle Eastern dishes.
One of the best things about this recipe is that the flavors continue to develop as it sits. If you can make it a few hours ahead of time, it will taste even better when you’re ready to serve it.
Ingredients
- Potatoes
- Fresh parsley
- Green onions
- Garlic
- Olive oil
- Vinegar
- Salt
How to Make Arabic Potato Salad
1. Boil the potatoes until fork tender.
2. Chop the parsley, green onions, and garlic.
3. Toss everything together with olive oil, vinegar, and salt.
4. Refrigerate for at least an hour before serving.
Pro Tips
Let it chill before serving
This is one of those recipes that gets better with time. A few hours in the refrigerator allows the potatoes to absorb the dressing and gives the flavors time to come together.
Don’t skip the garlic
The garlic adds a lot of flavor to an otherwise simple dressing.
Dress the potatoes while they’re still slightly warm
Warm potatoes absorb flavor better than cold potatoes.
Use plenty of parsley
This is not the time to be shy with the herbs. The parsley is one of the key flavors in this salad.
FAQ
Can I make Arabic potato salad ahead of time?
Yes. In fact, I recommend it. The flavor improves after a few hours in the refrigerator.
How long does it last?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Can I use lemon juice instead of vinegar?
Yes. Some families use lemon juice, while others prefer vinegar. You can also use a combination of both.
What should I serve with Arabic potato salad?
It pairs beautifully with grilled chicken, kafta, kebabs, burgers, shawarma, and other BBQ dishes.
🎥 Watch How to Make It
Arabic Potato Salad
Ingredients
- 2 lbs 900 g potatoes, peeled and cut into large chunks
- 1 cup parsley finely chopped
- 4 green onions thinly sliced
- 3 garlic cloves minced
- ¼ cup olive oil
- 3 tablespoons vinegar
- 1 teaspoon salt or to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add the potatoes and cook until fork tender, about 15–20 minutes. Be careful not to overcook them, as you want the potatoes to hold their shape.
- Drain the potatoes and allow them to cool slightly.
- While the potatoes are cooling, finely chop the parsley, slice the green onions, and mince the garlic.
- Place the warm potatoes in a large mixing bowl.
- Add the parsley, green onions, garlic, olive oil, vinegar, and salt.
- Gently toss everything together until the potatoes are evenly coated with the dressing and herbs.
- Taste and adjust the salt or vinegar as needed.
- Cover and refrigerate for at least 1 hour before serving.
- Serve chilled or at room temperature.
Notes
- This salad tastes even better after a few hours in the refrigerator.
- The flavors continue to develop overnight.
- If you prefer, substitute part of the vinegar with fresh lemon juice.
- This recipe pairs well with grilled chicken, kafta, kebabs, burgers, and other BBQ dishes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
