Salad of mashed potatoes – Batata Mutabbaleh

  • Servings: 2

This is another Lebanese recipe, unusual in its form but so tasty and simple to make.
When I first prepared this dish for my British husband, he was surprised that it had to be eaten cold or at room temperature and not pipping hot😊!

It is served as a side dish or part of the mezzeh.


  • 4 medium size potatoes, peeled and boiled in salty water
  • 1 large handful of flat parsley, finely chopped
  • 3 stalks of spring onions (or 1 medium shallot), finely chopped
  • 1 tsp of grated lemon zest
  • A squeeze of lemon juice (this salad must not be too tangy)
  • 4 or more tbsp of olive oil, for mashing + 1 extra tbsp to drizzle on top before serving
  • 1 or 2 garlic cloves, finely mashed
  • 1/2 tsp of white pepper
  • Salt, to taste and if needed


Step 1

After boiling the potatoes, drain them and mash them first with olive oil until they are creamy like. You might need to use a bit more of olive oil than suggested.

Step 2

Now add to the mashed potatoes all the other ingredients. Mix well to combine then taste. Adjust seasonings if needed. Serve it topped with a drizzle of olive oil.

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