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Armenian-style potato salad recipe
Armenian-style potato salad recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Creamy potato salad, no mayo or dairy. Serve slightly warm or chilled, with added crunch from capsicum. Pair with Armenian nutmeg cake for a delicious cultural meal.
Ingredients:
  • 1.5kg coliban or crème gold potatoes
  • 1 small red onion, finely chopped
  • 60ml (1/4 cup) lemon juice
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 small red capsicum, finely chopped
  • 20.00 ml finely chopped fresh mint
Instructions:
  • Peel and dice potatoes into 3cm pieces, then place them in a saucepan and cover with cold water. Generously season with salt. Bring to a boil over high heat, then simmer over medium heat for 10 minutes until tender but still firm.
  • In a large bowl, mix together the onion and lemon juice, then set aside.
  • Drain the potato using a colander and let it sit for 5 minutes to release steam. Combine the oil with the onion mixture, season, and stir. Fold in the capsicum and warm potato using a large spoon or spatula until well combined.
  • Allow the salad to come to room temperature, gently mix in fresh mint, season with salt and pepper, and enjoy serving.

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