Ingredients for - Armenian-Style Potato Salad
How to cook deliciously - Armenian-Style Potato Salad
1. Stage
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.
2. Stage
Transfer cooked potatoes to a large mixing bowl and let cool slightly.
3. Stage
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.
4. Stage
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.
5. Stage
Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
6. Stage
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. Armenian-Style Potato Salad. Chef John
