Chef John's Armenian-style potato salad provides a no-mayo, egg-free version of the classic traditional side dish that's full of flavor thanks to mint and bell pepper.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
272 Calories
Recipe Instructions
Step 1
Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
Step 2
Transfer cooked potatoes to a large mixing bowl and let cool slightly.
Step 3
While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
Step 4
Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
Step 5
Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
Step 6
Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.
Ingredients
2 cloves garlic, minced
1 pinch cayenne pepper
1 large red onion, diced
2 tablespoons chopped fresh Italian parsley
1 tablespoon kosher salt, or more to taste
3 pounds Yukon Gold potatoes, peeled, quartered, and sliced into 1/4-inch pieces
