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Armenian Potato Salad

Submitted by Sandi J.

This homemade recipe was an attempt to recreate a delicious dish from Seta’s Cafe in Belmont, MA. The salad is fragrant from the lemon and packed with flavor. Add some red pepper flakes for a little heat.

Ingredients: 

  • 5lb Potatoes, Yukon gold or new
  • medium red onion, diced
  • green onion/scallions
  • Lg red pepper – diced
  • Lg greep pepper – diced
  • 2-3 lemons, juiced
  • 1/3 cup Extra virgin olive oil
  • 1/2 Tbsp dried mint
  • 1 Tbsp dried parsley
  • Salt
  • Optional pinch red pepper flakes
Instructions:
  1. Slice potatoes (peeled or unpeeled) to equal size, about 1-11/2 inches for even cooking.
  2. Boil in salted water until fork-tender, drain well and spread on a foil lined baking sheet over a rack to cool completely. If additional salt is needed, add to next step.
  3. While potatoes are cooking, combine olive oil, juice from two lemons, and dried herbs in a large enough bowl to hold potatoes. Add additional salt, lemon juice, herbs and optional pinch of red pepper flakes to taste.
  4. Add diced red pepper, green pepper, red onion, and sliced scallions to oil and lemon juice. Mix well.
  5. Once potatoes are cooled, gently mix into other ingredients. Add additional seasonings to taste. Serve at room temperature.
  6. Store in a closed container in the refrigerator. Just like other potato salads, this one gets even happier the next day.
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