This isn’t your basic potato salad. It’s bright, herby, creamy, and layered with flavor. The warm potatoes are tossed in olive oil and za’atar, then served over a cool swirl of lemony labneh. It’s simple but feels restaurant-fancy—without the fuss.
💛 Why I Love This Recipe
This one came together when I wanted something cozy but fresh. The lemon labneh cools everything down, while za’atar adds a savory hit of spice and earthiness. It’s one of those dishes that feels like a side, but always steals the spotlight.
- A break from mayo-heavy salads
- Super creamy, tangy, and herby
- Great warm or room temp
- Pairs well with so many meals
- Minimal ingredients, big flavor
🍽 Servings + Time
- Serves: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
📊 Macros (Per Serving – Approx.)
- Calories: 230
- Carbs: 28g
- Protein: 6g
- Fat: 11g
- Fiber: 3g
- Sugar: 2g
🔬 Why This Recipe Works (Quick Science)
Labneh is thick and tangy—basically strained yogurt—which works as a creamy but bright base. Potatoes absorb flavor while still warm, and the olive oil-za’atar combo soaks right in. The lemon cuts the richness and keeps everything balanced.
🛒 What You’ll Need
- 1½ lbs baby or Yukon gold potatoes, halved
- 2 tablespoons olive oil
- 2 teaspoons za’atar
- 1 cup labneh
- Zest and juice of 1 lemon
- Salt to taste
- Chopped parsley or dill (optional)
👨🍳 How to Make Za’atar Potato Salad with Lemon Labneh
Step 1: Boil the Potatoes
Add halved potatoes to a pot of salted water. Boil for 10–15 minutes until just fork tender, then drain.
Step 2: Season While Warm
Place the drained potatoes in a bowl. Drizzle with olive oil and sprinkle with za’atar and salt. Toss gently to coat.
Step 3: Make the Lemon Labneh
In a small bowl, mix labneh with lemon juice, lemon zest, and a pinch of salt until smooth.
Step 4: Plate It Up
Spread lemon labneh onto a serving plate. Spoon za’atar potatoes on top. Garnish with herbs and serve.
🥗 What to Serve With
- Grilled lamb or chicken
- Roasted cauliflower
- Flatbread or pita
- Green salad with tahini dressing
- Falafel or veggie kebabs
📅 Meal Plan Ideas
- Use leftovers in a wrap with greens
- Serve as a base for grilled protein
- Add to a Mediterranean mezze plate
- Pack in lunchboxes with hummus and veggies
- Great cold, so make it ahead!
❌ Common Mistakes
- Overcooking the potatoes – they’ll get mushy
- Under-seasoning – salt brings everything to life
- Using labneh straight from the fridge – let it soften for easier spreading
- Not tossing while warm – warm potatoes soak up flavor best
❓ FAQ
Can I use Greek yogurt instead of labneh?
Yes, just strain it a bit first or use full-fat for better texture.
What if I don’t have za’atar?
Mix dried thyme, sesame seeds, sumac (if you have it), and a little oregano.
Is this best warm or cold?
Either! It’s great freshly made or chilled the next day.
Can I roast the potatoes instead of boiling?
Yep, roasted potatoes work beautifully here too.
How long does it keep?
3–4 days in the fridge in an airtight container.
💬 Final Thoughts
This za’atar potato salad with lemon labneh is a simple twist that feels totally new. Herby, creamy, tangy, and satisfying—it’s one of those “how did I never think of this?” recipes. Save it now, and let me know how it turns out when you make it!