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Armenian-Style Potato Salad

4

210 min

Armenian-Style Potato Salad

Armenian-Style Potato Salad Photo 1

Time

210 min

Serving

8 persons

Calories

272

Rating

4.00★ (6)

Cuisine

Author: Victoria Buriak
Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different—and this Armenian-style potato salad is completely different. And completely delicious. Serve drizzled with more olive oil and garnished with more fresh mint.

Ingredients

  • Yukon Gold potatoes, peeled, quartered, and sliced into 1/4-inch pieces: 3 pound
  • kosher salt: 1 Tbsp (to taste)
  • mint: 1 Tbsp (divided, dried)
  • mild olive oil: 0.5 cup (divided)
  • red onion: 1 piece (diced)
  • red bell pepper: 0.5 cup (diced)
  • garlic: 2 clove (minced)
  • lemon juice: 0.33333 cup (to taste)
  • green onions: 0.5 cup (thinly sliced)
  • fresh mint: 0.25 cup (chopped)
  • fresh Italian parsley: 2 Tbsp (chopped)
  • black pepper: 0.25 tsp (freshly ground)
  • Aleppo Chili flakes: 0.25 tsp
  • pinch cayenne pepper: 1 piece

Metric Conversion

Stages of cooking

Armenian-Style Potato Salad Photo 2 1
Armenian-Style Potato Salad Photo 3 2
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Armenian-Style Potato Salad Photo 5 4
Armenian-Style Potato Salad Photo 6 5
Armenian-Style Potato Salad Photo 7 6
Armenian-Style Potato Salad Photo 8 7
  1. Gather all ingredients. ALLRECIPES / PREETHI VENKATRAM
    Armenian-Style Potato Salad Photo 2
  2. Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well. ALLRECIPES / PREETHI VENKATRAM
    Armenian-Style Potato Salad Photo 3
  3. Transfer cooked potatoes to a large mixing bowl and let cool slightly. ALLRECIPES / PREETHI VENKATRAM
    Armenian-Style Potato Salad Photo 4
  4. While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint. ALLRECIPES / PREETHI VENKATRAM
    Armenian-Style Potato Salad Photo 5
  5. Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined. ALLRECIPES / PREETHI VENKATRAM
    Armenian-Style Potato Salad Photo 6
  6. Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours. ALLRECIPES / PREETHI VENKATRAM
    Armenian-Style Potato Salad Photo 7
  7. Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve. Chef John
    Armenian-Style Potato Salad Photo 8

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