How to make Mom's Tasty Armenian Potato Salad

How to me mom’s tasty Armenian potato salad - I’m sure you will never make the mayonnaise based version again! My daughter always asks for Nana’s potato salad and I love making it for her when she visits! It is the perfect side dish for any time of year! Adjust the seasonings, lemon and olive oil after you mix all of the ingredients to suit your taste. I like a lot of olive oil and lemon but you may want to add less. I love sharing my mom’s best recipes with you and have so much more in store, so please join me again on Anna’s Coastal Kitchen!

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Mom’s Armenian Potato Salad

Ingredients

3 Pounds Yukon gold potatoes or other white potato variety (avoid starchy potatoes, like Russets, because they will fall apart instead of maintaining their shape.
1 bunch green onions, 1 1/2 cups chopped
1 cup chopped curly or flat leaf parsley
1 ½ lemons freshly squeezed to taste
1 and 1/8 tsp salt to taste
1/2 teaspoon ground black pepper to taste
Pinch or two of ground white pepper
Pinch of fine red pepper
1/3 cup good quality extra virgin olive oil to taste

Directions

1. Boil potatoes in their jackets until barely tender. When cool enough to handle but still warm, cut into generous bite-size pieces.
2. Place potatoes in a large salad bowl along the green onions, parsley, and lemon juice; carefully toss again. Dribble oil over the vegetables and season to taste with salt, pepper and cayenne pepper; toss and set aside for several hours for salad ingredients to mellow. If refrigerated, bring to room temperature before serving.

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