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Armenian Potato Salad
From: lynnski / LA

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.

SERVES 4

  • 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

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.