Armenian-Style Potato Salad (No Mayo) for 8

Ingredients and Weight:

• 3 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
• 1 cup chopped red onion
• 1 cup chopped fresh parsley
• 1 cup chopped fresh dill
• 1/2 cup chopped fresh mint
• 1/4 cup chopped walnuts
• 1/4 cup chopped dried apricots
• 1/4 cup chopped pickled beets
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation Time:

30 minutes

Cooking Time:

15 minutes

Difficulty Level:

2

Preparation Method Steps:

1. Place the potatoes in a large pot of salted water and bring to a boil. Reduce heat to medium-low and simmer until tender, about 10-15 minutes.
2. Drain the potatoes and let them cool slightly.
3. Add the red onion, parsley, dill, mint, walnuts, apricots, and pickled beets to a large bowl.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
5. Pour the dressing over the potato mixture and toss to coat.

Nutritional Information:

Calories: 250 per serving Fat: 10g Carbohydrates: 35g Protein: 5g

Dish Characteristics:

• Vibrant colors and textures
• Savory and tangy flavor
• Armenian-inspired, but adapted for American taste
• No mayonnaise

User Comments:

• "This potato salad is so refreshing and delicious! The no-mayo dressing is a game-changer."
• "I love the Armenian flavors in this dish. It's perfect for a summer cookout."
• "This salad is easy to make and always a crowd-pleaser."

Special Precautions and Tips:

• Use Yukon Gold potatoes for their creamy texture.
• If you can't find dried apricots, you can use fresh apricots instead.
• If you don't have pickled beets, you can substitute with roasted beets.
• Be sure to drain the potatoes thoroughly before adding them to the bowl, or the salad will be watery.