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