Lenten Recipe: Armenian Potato Salad

Publish Date: 
Friday, March 1, 2013

1 pound small new potatoes
4-5 scallions, chopped
¼ cup minced dill, salt and freshly ground black pepper to taste

Garnish: Sliced tomatoes and cucumbers

  1. Boil potatoes, just until tender. Drain, rinse with cold water, peel and set aside to cool. Cut them into thin, round slices.
  2. Mix together in a bowl scallions, dill, salt, and pepper. Stir in potatoes. Refrigerate at least 1 hour before serving.
  3. Turn potatoes into a flat dish, heaped in a mound. Garnish rim with tomatoes and cucumbers

Yield: 4 serving

This recipe is from the The 40 Days of Lent. The 40 Days of Lent by Alice Antreassian, St. Vartan Press, Diocese of the Armenian Church of America (Eastern). This book may be purchased from St. John Armenian Church Bookstore 415-661-1142.