Armenian Potato Salad
"I had this potato salad at a small Armenian deli in Glendale. I was impressed by how simple but beautiful and delicious it is. So, I decided to try to duplicate the salad at home. I hope you like my version. I call the dressing "Armenian Salsa" because it's a great topping for lots of other things."
- Ready In:
- 50mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 2 lbs medium russet potatoes, scrubbed clean
- armenian salsa (parsley sauce)
- 1 bunch parsley, preferably flat-leaf
- 3 tablespoons fresh lemon juice
- 6 tablespoons olive oil
- 1⁄2 teaspoon salt
directions
- Steam the potatoes for about 30 minutes.
- Allow to cool, then.
- peel off the skin.
- Cut potatoes into a 1 inch uneven dice shape.
- Chop the parsley and mix with the other salsa ingredients.
- For a spicier salsa, substitute 1/2 of the parsley with watercress.
- Mix the potatoes with the salsa.
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Reviews
-
Loved the salsa! This makes a really nice salad. Thanks for sharing the recipe. -
This was delicious! It was pretty easy to make and tasted perfect. I wish I had made more. The "salsa" ready made the dish. Thank you!
RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
