Please join me in Marina on Sunday, April 21 at 12:30 pm (http://everyonesharvest.org/ ) and learn to potato salad the low-fat Middle Eastern way. You may never use mayonnaise in your potato salad again! If you can’t make it to the market, I’ve posted the recipe below. Give it a try!
Armenian Potato Salad
6 large (about 2 pounds) potatoes, peeled
3 scallions, finely chopped
1 bunch fresh flat-leaf parsley, finely chopped
½ cup extra-virgin olive oil
¼ cup balsamic vinegar
1 teaspoon dry mustard
1 teaspoon salt
½ teaspoon ground black pepper
1. Boil the peeled potatoes whole in a large pot of salted water with the cover cracked until the potatoes are firm but cooked through, about 25 minutes. Remove from the heat and drain. Set aside to cool.
2. Cut the potatoes into bite-sized cubes, transfer to a large serving bowl, and toss in the scallions, and parsley.
3. Combine the dressing ingredients in a small mixing bowl. Whisk briskly. Slowly pour about ¾ of the dressing over the salad, stirring to coat. Add more if necessary, but be careful not to float the salad in dressing.
4. Cover and chill. Allow the flavors to blend for at least 2 hours before serving.