Recipe by Abby Falck
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.
Top Review by Annacia
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.
- 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
Directions See How It's Made
- 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.