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Aleppo Pepper Potato Salad with Garlicky Vegan Labneh

A comforting and vibrant potato salad featuring Aleppo pepper and creamy vegan labneh, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 pounds baby potatoes Use any variety; fingerlings are preferred for texture.
  • 2 tablespoons Aleppo pepper This spicy-sweet pepper gives the dish its signature warmth.
  • 3 cloves garlic Fresh garlic adds an incredible depth of flavor.
  • 1 cup homemade vegan labneh Can be made from cashews or coconut yogurt, or Greek yogurt if not strictly vegan.
  • 1 tablespoon lemon juice Freshly squeezed, for necessary zing.
  • 1 tablespoon olive oil Choose a good quality for the best finish.
  • to taste salt
  • to taste pepper
  • fresh herbs like parsley or cilantro For garnish; optional but adds a fresh burst.

Method
 

Preparation & Cooking
  1. Start by placing the baby potatoes in a large pot and covering them with cold water. Add a generous pinch of salt and bring it to a boil until fork-tender, about 15–20 minutes.
  2. While the potatoes cook, prepare the garlicky labneh by combining the vegan yogurt, minced garlic, lemon juice, and olive oil in a small bowl. Mix well to achieve a creamy consistency.
  3. Once the potatoes are tender, drain and let them cool slightly. Cut into halves or quarters and place in a large mixing bowl. Season with Aleppo pepper, salt, and pepper.
  4. Pour the garlicky labneh over the seasoned potatoes, gently folding everything together until each potato piece is covered.
  5. Transfer the potato salad to a serving dish and garnish with fresh herbs.

Notes

Leftovers can be stored in an airtight container in the fridge for up to three days. Best enjoyed cold. You can use extra labneh as a dip for fresh veggies or crackers.