Mom's Armenian Potato Salad
This Armenian-style potato salad is simple, fresh, and full of flavor. My mom would make it all the time, especially during family gatherings. In Armenian homes, you’ll often find it served alongside kebab, grilled meats, or summer spreads, but it’s just as delicious on its own. With tender potatoes, fresh herbs, and a zesty lemon-olive oil dressing, it’s light yet satisfying. Unlike creamy potato salads, this version is herby, tangy, and only gets better as the flavors meld together.
Ingredients
- 1.5 pounds Baby Dutch Yellow Potatoes I used 1 packet of potatoes from Melissa’s Produce, but use 2 packets if you want more potatoes
- 1 bunch fresh parsley can substitute with (or even add) cilantro
- 1 red onion
- ½-1 bunch scallions
- 1 small bunch fresh mint or substitute with dried mint
- 4 tablespoon olive oil
- 4 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Aleppo pepper or substitute with red chili pepper
Instructions
- Cook the potatoes: Boil the Baby Dutch Yellow Potatoes in salted water until tender but still firm. Drain and let cool slightly, then cut each potato into quarters. Place the potatoes into a large bowl.
- Chop the greens: Finely chop the parsley, scallions, and mint. Add them to the bowl with the potatoes.
- Add the onion: Dice the red onion and add it in.
- Season & dress: Pour the olive oil, lemon juice, salt, black pepper, and Aleppo pepper directly into the bowl.
- Toss gently: Mix everything together until combined, being careful not to mash the potatoes.
- Taste & serve: Adjust seasoning if needed. Serve warm, at room temperature, or chilled.
