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Recipe from: Abby Falck
Servings: 8 to 12
This recipe comes from a cookbook published by my husband's grandmother's Armenian Orthodox church. I prefer the bright, refreshing flavor of its lemon-mint dressing over mayonnaise-laden American potato salads.
3 pounds potatoes
½ cup packed fresh parsley
⅓ cup packed fresh mint
⅓ cup oil
¼ cup lemon juice
2 garlic cloves
Boil whole potatoes until tender. Drain and allow to cool.
When potatoes are just cool enough to handle, but still warm, peel and cut into large dice. Chop the parsley, mint, and scallions — A food processor works great here! Finely mince, or crush to a paste, the cloves of garlic. Slowly whisk the olive oil into the lemon juice. Add the garlic, parsley, mint and scallions. Pour the dressing over the potatoes and add salt and pepper to taste — Combining them while the potatoes are still warm will make the tastiest salad..
Chill or serve at room temperature.