Ingredients for Armenian Potato Salad
- 4 medium Russet potatoes
- Dressing (as prepared in recipe)
- 1/2 cup chopped fresh parsley
- Fresh lemon juice (not specified in recipe)
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 cup chopped watercress (optional)
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup red wine vinegar
- 1/4 teaspoon fresh ground pepper
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How to Make Armenian Potato Salad
- Place potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until easily pierced with a fork.
- Drain the potatoes and immediately rinse them under cold water to stop the cooking process.
- Once cool enough to handle, peel the potatoes.
- Cut the potatoes into 1-inch uneven dice.
- In a medium bowl, combine the chopped parsley (and optional watercress), red onion, cilantro, red wine vinegar, olive oil, salt, and pepper. Mix well.
- Gently add the diced potatoes to the salsa and toss to coat evenly.
- Taste and adjust seasonings as needed. Serve warm or chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
8g
Fat
14g
Carbs
13g
