armenian potato salad
Ingredients
- 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
Instructions
- 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.
- SERVE.
Notes
- 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.
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