I learned this recipe from my mother-in-law Janice, who learned it from her mother.
My husband’s family is 4th generation American Armenians, so it’s no wonder that this recipe is called, “Armenian Potato Salad.” Janice is one of the best cooks I know. She grew up with a great appreciation for produce and she has taught me a lot about when to buy and what to look for to get the freshest in-season produce. The apple didn’t fall far from the tree, because Janice’s father was a produce man and started a successful company called, OK Produce, that is still a thriving family business today. I got pretty lucky with the family I gained when I married my husband.
This recipe only needs a few ingredients and is always a crowd pleaser. It’s also a beautiful presentation and makes a great side when you are preparing a large meal for family and friends.
This recipe is:
- a little tangy
- plates beautifully
armenian potato salad
Yield 8-10 servings
- 2 pound bag organic red potatoes, sliced 1/3 inch rounds with skin on
- 1-2 red onion
- one bunch flat leaf parsley, cleaned and chopped
- 3 tablespoons olive oil
- 1 large lemon, juiced
- salt & pepper to taste
- MISE EN PLACE. Gather all ingredients and clean potatoes.
- 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.
- BOIL. Fill a large pot with water and bring to a boil. Once boiling, gently add potatoes, being careful not to splash yourself, and reduce heat to a high simmer. Cook for approximately 15-20 minutes, checking with a fork for tenderness. Make sure to not over-cook the potatoes, in order to keep their skins on them. When the potatoes become just tender remove from heat and drain in a colander. Let cool a bit then dress potatoes while they are still slightly warm.
- PLATE. On a large platter, start slightly overlapping the potatoes until all potatoes have been plated.
- DRESS. Drizzle olive oil over potatoes, then lemon juice. Add onions, cut in rings, and parsley. Salt & pepper to taste.
- If this sits awhile before serving, you may want to re-dress it, as the potatoes will soak up the oil and lemon.
- This recipe is great with a sprinkling of red pepper. I use a mild red syrian pepper.
- Another option is to add lemon zest as a garnish.