Prep 40 mins
Cook 0 mins
This recipe comes from a cookbook published by my husband's grandmother's Armenian Orthodox church. I prefer the bright, refreshing flavor of its lemon-mint dressing over mayonnaise-laden American potato salads.
- 3 lbs potatoes
- 1⁄2 cup packed fresh parsley
- 1⁄3 cup packed of fresh mint
- 6 scallions
- 1⁄3 cup oil
- 1⁄4 cup lemon juice
- 2 garlic cloves
- Boil whole potatoes until tender. Drain and allow to cool.
- When potatoes are just cool enough to handle, but still warm, peel and cut into large dice.
- Chop the parsley, mint, and scallions. (A food processor works great here!).
- Finely mince, or crush to a paste, the cloves of garlic.
- Slowly whisk the olive oil into the lemon juice. Add the garlic, parsley, mint and scallions.
- Pour the dressing over the potatoes and add salt and pepper to taste. (Combining them while the potatoes are still warm will make the tastiest salad.).
- Chill or serve at room temperature.
This was a hit here but I must say that I used less that 1 tbsp of dried mint (no fresh available) and that was plenty for us. I'll try this again when I can get fresh mint as I think it will make a huge difference. That said, this was very good with grilled beef skewers this evening. Made for Middle East/North Africa forum's tag game.
Oh, boy... this is delicious! What a great and refreshing alternative to the usual spud salad! I prepared as directed, but used olive oil and zested the lemon into the salad before juicing it. It is simply excellent, both at room temp and cold. Thanks for posting! Made for A Taste of Syria 2013.