 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
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. Ingredients:
2 lbs medium russet potatoes, scrubbed clean |
armenian salsa (parsley sauce) |
1 bunch parsley, preferably flat-leaf |
3 tablespoons fresh lemon juice |
6 tablespoons olive oil |
1/2 teaspoon salt |
Directions:
1. Steam the potatoes for about 30 minutes.
2. Allow to cool, then.
3. peel off the skin.
4. Cut potatoes into a 1 inch uneven dice shape.
5. Chop the parsley and mix with the other salsa ingredients.
6. For a spicier salsa, substitute 1/2 of the parsley with watercress.
7. Mix the potatoes with the salsa.
|
|