Armenian Potato Salad Food
ARMENIAN POTATO SALAD
I had this potato salad at a small Armenian deli in Glendale. I was impressed by how simple but beautiful and delicious it is. So, I decided to try to duplicate the salad at home. I hope you like my version. I call the dressing "Armenian Salsa" because it's a great topping for lots of other things.
Provided by lynnski LA
Categories Low Protein
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Steam the potatoes for about 30 minutes.
- Allow to cool, then.
- peel off the skin.
- Cut potatoes into a 1 inch uneven dice shape.
- Chop the parsley and mix with the other salsa ingredients.
- For a spicier salsa, substitute 1/2 of the parsley with watercress.
- Mix the potatoes with the salsa.
Nutrition Facts : Calories 357.5, Fat 20.5, SaturatedFat 2.9, Sodium 306.2, Carbohydrate 40.8, Fiber 5.1, Sugar 2.1, Protein 4.7
ARMENIAN POTATO SALAD
Posting here for safekeeping. Looks simple but good. Please do not omit the mint, as it is a key ingredient:)
Provided by Ang11002
Categories Lunch/Snacks
Time 35m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes until done.
- Slice when cool.
- Add all the ingredients together.
- Toss and chill about 2 or more hours.
ARMENIAN-STYLE POTATO SALAD
Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.
Provided by Chef John
Categories No Mayo Potato Salad
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- 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.
- Transfer cooked potatoes to a large mixing bowl and let cool slightly.
- 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.
- 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.
- Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
- 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.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg
ARMENIAN GARDEN SALAD
Salads play a big role in Armenian cuisine. Every ingredient is chopped very fine, and we sometimes heap them on Armenian pizza, folding it over like a salad sandwich. -Jean L. Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat. Serve immediately.
Nutrition Facts : Calories 45 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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- SLICE. First, Slice the red onion to create different-sized onion rings that will be placed on top of the potato salad after plating. Then, chop the parsley. Lastly, slice the cleaned potatoes into 1/3 inch rounds, removing the ends.
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