Recipes Salad Potato Salad Recipes No Mayo Armenian-Style Potato Salad 4.5 (6) 5 Reviews 2 Photos Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different—and this Armenian-style potato salad is completely different. And completely delicious. Serve drizzled with more olive oil and garnished with more fresh mint. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on July 12, 2023 Save Rate Print Share Add Photo 2 2 Prep Time: 15 mins Cook Time: 15 mins Chill Time: 3 hrs Total Time: 3 hrs 30 mins Servings: 8 Jump to Nutrition Facts Jump to recipe I really hope the following scenario never plays out, because no one should be forced to make such an impossible decision, but if I was at a cookout and told I had to choose between the grilled meat main course, and the potato salad, I would pick the later without hesitation. Yes, that's how much I love potato salad. Most of that love stems from the fact that potato salad is the first food I can actually remember eating, and was my go-to comfort food way before I understood what that term meant. Apparently, my mom used potato salad as a bridge between baby and big boy food, and I'm very happy she did. However, that history makes enjoying other potato salads very challenging. She made the traditional, mayo-based, American-style salad, so I've never been a big fan of other versions, but when I do want a change of pace, this Armenian-style is exactly what I want. I think that's because it's so different, I don't try to compare it to hers, which frees up my brain to simply enjoy it for what it is; a refreshing, vibrant, and very delicious side dish. I think you will agree, which is why I hope you give this a try soon. Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 3 pounds Yukon Gold potatoes, peeled, quartered, and sliced into 1/4-inch pieces 1 tablespoon kosher salt, or more to taste 1 tablespoon dried mint, divided ½ cup mild olive oil, divided 1 large red onion, diced ½ cup diced red bell pepper 2 cloves garlic, minced ⅓ cup lemon juice, or more to taste ½ cup thinly sliced green onions ¼ cup chopped fresh mint 2 tablespoons chopped fresh Italian parsley ¼ teaspoon freshly ground black pepper ¼ teaspoon Aleppo chili flakes 1 pinch cayenne pepper Directions Gather all ingredients. ALLRECIPES / PREETHI VENKATRAM Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well. ALLRECIPES / PREETHI VENKATRAM Transfer cooked potatoes to a large mixing bowl and let cool slightly. ALLRECIPES / PREETHI VENKATRAM While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint. ALLRECIPES / PREETHI VENKATRAM Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined. ALLRECIPES / PREETHI VENKATRAM Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours. ALLRECIPES / PREETHI VENKATRAM Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve. Chef John Chef's Notes: You can use russet potatoes instead of Yukon Gold potatoes. You can leave the skins of the potatoes on for this if you prefer. Pure mint tea can be substituted for the dried mint. I Made It Print Nutrition Facts (per serving) 272 Calories 14g Fat 35g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 272 % Daily Value * Total Fat 14g 18% Saturated Fat 2g 10% Sodium 734mg 32% Total Carbohydrate 35g 13% Dietary Fiber 4g 13% Protein 4g 8% Potassium 95mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.