Recipe by Beth Warren

Syrian Potato Salad

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Parve Parve
Easy Easy
6 Servings

No Allergens specified

As a registered dietitian and mom of six, I love barbecue season. It’s one of the most fun and simplest ways to host a crowd in a way that pleases everyone. However, many people feel overwhelmed by the amount of meat served at a barbecue when they’re trying to reach their health and weight goal. Let’s not discount the sides to balance your macros out!

Potatoes get a bad rap in the health world, but that’s a huge misconception. They’re loaded with fiber and vitamin C, in addition to being budget friendly. Just remember portion control and categorize it towards your serving of a plant-based carb when monitoring your weight and blood sugar. Try this potato salad from my Syrian roots for your next barbecue. And beans are a great option too.


Syrian Potato Salad

  • 1 teaspoon kosher salt

  • 2 hard-boiled eggs, sliced (optional)

  • 2 scallions, chopped (optional)



Boil the potatoes in a large pot until tender, about 20 minutes. Cool slightly, then cut into small squares or slices and place in a medium mixing bowl.


Add olive oil and lemon juice, then the seasonings. Gently mix everything together.


Arrange sliced eggs on top of the potatoes. Garnish with scallions, if using.


I leave the peels on for added fiber and nutrients. This also lowers the potatoes’ glycemic index.


Photography by Beth Warren

Syrian Potato Salad

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