1. Recipes

How to Make Armenian-Style Potato Salad - A Step-by-Step Guide

If you're looking for a flavorful and unique twist on traditional potato salad, Armenian-Style Potato Salad is the perfect recipe for you. This salad is a staple dish in Armenian cuisine and is filled with a delicious combination of ingredients that will leave your taste buds satisfied. Whether you're planning a picnic, barbecue, or just want to bring something new to the dinner table, this recipe is sure to be a hit.

Armenian-Style Potato Salad is known for its bold and vibrant flavo...

Read more

Ingredients

  • 3 pounds Yukon Gold potatoes, peeled, quartered, and sliced into 1/4-inch pieces
  • 1 tablespoon kosher salt, or more to taste
  • 1 tablespoon dried mint, divided
  • ½ cup mild olive oil, divided
  • 1 large red onion, diced
  • ½ cup diced red bell pepper
  • 2 cloves garlic, minced
  • ⅓ cup lemon juice, or more to taste
  • ½ cup thinly sliced green onions
  • ¼ cup chopped fresh mint
  • 2 tablespoons chopped fresh Italian parsley
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon Aleppo chili flakes
  • 1 pinch cayenne pepper

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Chill Time: 3 hrs
  • Total Time: 3 hrs 30 mins
  • Servings: 8

  • Gather all ingredients.
  • 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.
  • Transfer cooked potatoes to a large mixing bowl and let cool slightly.
  • 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.
  • 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.
  • Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
  • 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.

    • Nutrition

    272 cal.

    • Total Fat: 14g
    • Saturated Fat: 2g
    • Sodium: 734mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 4g
    • Protein: 4g
    • Potassium: 95mg

    Categories

    Side recipes
    Salad recipes
    Armenian recipes
    Potato recipes
    Vegetarian recipes