Armenian Potato Salad Recipes

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ARMENIAN POTATO SALAD



Armenian Potato Salad image

Posting here for safekeeping. Looks simple but good. Please do not omit the mint, as it is a key ingredient:)

Provided by Ang11002

Categories     Lunch/Snacks

Time 35m

Yield 3 serving(s)

Number Of Ingredients 6

4 medium white potatoes
1 teaspoon salt
1 tablespoon dried mint
1/2 large purple onion, sliced
1/4 cup olive oil
1/4 cup lemon juice

Steps:

  • Boil potatoes until done.
  • Slice when cool.
  • Add all the ingredients together.
  • Toss and chill about 2 or more hours.

ARMENIAN POTATO SALAD



Armenian Potato Salad image

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.

Provided by lynnski LA

Categories     Low Protein

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

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

Steps:

  • Steam the potatoes for about 30 minutes.
  • Allow to cool, then.
  • peel off the skin.
  • Cut potatoes into a 1 inch uneven dice shape.
  • Chop the parsley and mix with the other salsa ingredients.
  • For a spicier salsa, substitute 1/2 of the parsley with watercress.
  • Mix the potatoes with the salsa.

Nutrition Facts : Calories 357.5, Fat 20.5, SaturatedFat 2.9, Sodium 306.2, Carbohydrate 40.8, Fiber 5.1, Sugar 2.1, Protein 4.7

ARGENTINEAN POTATO SALAD



Argentinean Potato Salad image

A famous, classic South American dish otherwise known as 'Ensalada Rusa.' Makes absolutely the best appetizer. Ready to serve as soon as it is chilled, and even better overnight.

Provided by Saul

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 8h50m

Yield 6

Number Of Ingredients 10

4 russet potatoes - peeled, boiled, and cubed
3 hard cooked eggs, chopped
1 (10 ounce) can mixed vegetables
½ cup mayonnaise
½ teaspoon black pepper
½ teaspoon ground mustard
½ tablespoon fresh lemon juice
½ teaspoon dried dill weed
5 tablespoons chopped pimiento-stuffed olives
salt and black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook peeled potatoes until tender but still firm, about 15 minutes. Drain, cool, and cube.
  • Place eggs in a saucepan, and cover with cold water. Bring to a boil, and immediately remove from heat. Cover pan, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl.
  • In a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives. Stir to blend. Pour dressing over the potato mixture, season with salt and pepper, and toss to coat. Cover, and refrigerate for 1 hour, or overnight.

Nutrition Facts : Calories 271.2 calories, Carbohydrate 22.1 g, Cholesterol 99.5 mg, Fat 18.4 g, Fiber 3.3 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 862.2 mg, Sugar 1.2 g

ARMENIAN GARDEN SALAD



Armenian Garden Salad image

Salads play a big role in Armenian cuisine. Every ingredient is chopped very fine, and we sometimes heap them on Armenian pizza, folding it over like a salad sandwich. -Jean L. Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 16

1 bunch romaine, torn
2 medium tomatoes, chopped
1 medium cucumber, seeded and chopped
1 medium sweet red pepper, chopped
1 small red onion, thinly sliced
1 tablespoon minced fresh parsley
1 teaspoon minced fresh basil
1 teaspoon minced fresh mint
DRESSING:
1/4 cup white wine vinegar
1/4 cup olive oil
1 garlic clove, minced
1 teaspoon lemon juice
1/2 teaspoon dried tarragon
1/2 teaspoon pepper
1/4 teaspoon salt

Steps:

  • In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 45 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

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