Julie Taboulie’s potato salad is an explosion of color, fresh taste, and light on calories.
Outdoor entertaining just got elevated with Julie Taboulie’s potato salad. It is perfect for picnics and potlucks because is it doesn’t contain any mayonnaise—just fresh herbs, lemon juice, garlic and olive oil. The blend of red, white & purple potatoes makes this lighter version of potato salad a show-stopper.
Batata Salata is just one of many interesting Lebanese dishes from Julie Taboulie, “The Queen of Lebanese Cuisine,” PBS Hostess, and author of the new cookbook Julie Taboulie’s Lebanese Kitchen.
Her easy-to-follow approach to Mediterranean home cooking emphasizes fresh, seasonal ingredients with healthy cooking techniques.
I recently Julie met at a media meet-and-greet luncheon, culinary demonstration, and cookbook signing at Melissa’s Produce.
There, she demonstrated how to easily stuff Swiss chard; we tasted the dish, along with a sampling of other delicacies from her book, each more delicious than the other. Not only was her food fantastic, but her lively passion for cooking and teaching was inspiring.
Here are a few of the recipes we sampled.
Hummus Bar with Pita Chips pg. 14
Sitto’s Malfouf Salata (Grandmother’s Cabbage Salad) p. 42
Tabouli pg. 37
Makbouseh (Summer Squash Stew) pg. 65
Mahshi Silik (Stuffed Swiss Chard Leaves) pg. 102
Maamoul (Patterned semolina cookies with three fillings) pg. 263
Today’s Recipe: Batata Salata
Julie Taboulie’s potato salad is inspired by her “Sitto” (grandmother in Lebanese).
I doubled the recipe and used 1 bag of Baby Dutch Yellow Potatoes, Baby Purple Potatoes & Baby Red Potatoes from Melissa’s Produce.
If you are traveling with this dish, keep the purple potatoes separate from the white & red potatoes, as they tend to “bleed” color, and add the fresh herbs at the last minute.
Batata Salata
Ingredients
- 6 gold "creamer" small size potatoes
- 6 red "creamer" small size potatoes
- 6 purple small size potatoes
- 1 teaspoon sea salt
- 3 scallions ends trimmed, green and white parts thinly sliced
- 1 small bunch fresh chives finely sliced
- 1/2 bunch fresh flat-leaf parsley leaves finely chopped
- 1 small bunch fresh mint leaves sliced into thin strips
VINAIGRETTE
- 6 garlic cloves
- Pinch of sea salt plus more as needed
- 1/3 cup extra-virgin olive oil
- 1/3 cup freshly squeezed lemon juice
Instructions
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Put the gold and red potatoes in a large pot with cold water to cover and place over high heat, leaving the pot uncovered. Put the purple potatoes in a separate medium pot, so that their natural color does not color the other potato varieties. Cover with cold water and place over high heat, uncovered. When both pots come to a rolling boil, immediately reduce the heat and simmer the potatoes for 10 to 15 minutes, just until they are fork-tender; do not overcook!
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Drain the potatoes and set aside until they are cool enough to handle.
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Meanwhile, make the vinaigrette: Mash the garlic cloves and the pinch of salt in a mortar and pestle until it forms a smooth paste. Slowly add the olive oil and lemon juice and whisk or stir vigorously until all the ingredients are well combined. Set aside.
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Once the potatoes have cooled slightly but are still warm, remove the skins using a small, sharp knife, then cut the potatoes into quarters. Place in a large mixing bowl, and season with a teaspoon of salt. Pour the dressing over the potatoes and thoroughly toss to coat entirely.
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Sprinkle the scallions, chives, parsley, and mint over the potatoes, taste and season with additional salt, if needed. Serve warm immediately, or make ahead, chill and serve cold.
Recipe Notes
Serves: 6
Julie’s approach to cooking her native cuisine makes it so easy and unintimidating; I have really enjoyed cooking from her Lebanese Kitchen cookbook. Last weekend I made her Lahem Mishwee (lamb meat and onion skewers) with much success.
There are so many recipes I want to try. I have a feeling this book will be my constant companion all summer!
Thanks, Julie, for helping make my summer so tasty.
…and then, she paused for thought.
I was so sad to miss this! Everything looks absolutely wonderful!!
Thanks Natalie, you would have really loved Julie and her cooking. Her cookbook is full of recipes that fit into the vegetarian lifestyle.
That was one of the best luncheons we have attended at Melissa’s, and such a gracious author!
So true Mary. I am really enjoying cooking from her cookbook.
Everything looks wonderful! I love the idea of a vinaigrette with potato salad, especially for hot days…and this lemon and olive oil is so easy and delicious!
Thanks Sue! It really is perfect summer food.
What a wonderful review and great recipe. Your pictures are stunning, as always. I’m sorry to have missed it, so thank you for sharing!!!
Thanks Sara! The food was wonderful and I am really enjoying this cookbook. We missed you.
I’ve never tried a Lebanese dish, but this salad seems mouth-watering!
I hope you try it Agness, I think you will really like it.
What a gorgeous potato salad! No wonder it was such a hit. The colors alone are irresistible.
Thank you Carolyn!
The author of the cookbook and her potato salad both have got pretty, all-smile face 🙂 Never heard of a potato salad without mayonnaise!
Thank you, Cathy, for the interesting post and recipe, as always <3 Hugs
Being from the Midwest, I wasn’t familiar with non-mayo potato salad either. I am sure glad I know about this recipe, it is a game-changer.
Your purple potatoes stayed purple! GREG
Probably because they are slightly undercooked.
This is very similar to Italian potato salad (which makes sense being Mediterranean)! Such healthy and nutritious dishes! That lamb looks incredibly tasty, too! Sorry I missed this event!
Christina you would have really enjoyed all of the food from this cookbook. So fresh and full of flavor.
Such a gorgeous salad Cathy! I absolutely love this cookbook and now that the warmer weather has arrived it’s going to be getting workout in my kitchen!
Thanks Nancy. I love this cookbook too! So many fun and unique recipes.