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Armenian-Style Potato Salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
210 minutes
Try Chef John's refreshing Armenian-style potato salad, a flavorful twist on the classic dish with no mayo or eggs, featuring zesty mint and bell pepper.
Ingredients:
  • 3 pounds Yukon Gold potatoes, peeled, quartered, and sliced into 1/4-inch pieces
  • 1 tablespoon kosher salt, or more to taste
  • 1 tablespoon dried mint, divided
  • 0.5 cup mild olive oil, divided
  • 1 large red onion, diced
  • 0.5 cup diced red bell pepper
  • 2 cloves garlic, minced
  • 0.33 cup lemon juice, or more to taste
  • 0.5 cup thinly sliced green onions
  • 0.25 cup chopped fresh mint
  • 2 tablespoons chopped fresh Italian parsley
  • 0.25 teaspoon freshly ground black pepper
  • 0.25 teaspoon Aleppo chili flakes
  • 1 pinch cayenne pepper
Instructions:
  • Prepare all your ingredients.
  • Place the sliced potatoes in a large pot and cover them with cold water. Add 1 rounded tablespoon of kosher salt and 2 ½ teaspoons of dried mint. Bring to a boil over high heat, then simmer on medium heat until tender, approximately 15 minutes. Remember to check every 5 to 6 minutes. Drain thoroughly before using.
  • Move the cooked potatoes to a spacious mixing bowl and allow them to cool for a bit.
  • Once the potatoes have cooled, warm up ¼ cup of flavorful olive oil in a skillet over medium-high heat. Toss in the red onion, red bell pepper, garlic, and a pinch of salt, and sauté for just 1 minute. Remove the skillet from the heat and mix in the rest of the dried mint.
  • Squeeze fresh lemon over the potatoes, gently mix with a spatula. Add green onions, red onion mix, rest of the olive oil, mint, parsley, salt, black pepper, chili flakes, and cayenne. Combine with a spatula.
  • Chill in the refrigerator with plastic wrap until flavors blend perfectly, about 3 to 4 hours.
  • Unwrap the salad and give it a stir. Taste and adjust seasonings to your liking, adding more salt if needed. Serve chilled.

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