Armenian-Style Potato Salad

Food Wiki

Potato salad holds a special place in my heart as one of the earliest foods I recall enjoying. However, every now and then, I yearn for a unique experience, and that's where this Armenian-style potato salad comes in. It's a delightful departure from tradition and incredibly tasty. Serve it with an additional drizzle of olive oil and a garnish of fresh mint for an extra touch of flavor.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Chill Time 3

Total Time 3 30

Course Salad

Cuisine world cuisine

Servings

Calories 272 kcal

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

Instructions

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.