Armenian Potato Salad
By azniv66
Light , easy and even vegan-- no mayo or other fattening ingredients! Just lemon juice, olive oil and some fun herbs to add flavor.
Rate this recipe
4.2/5
(38 Votes)
Ingredients
- 4 large potatoes boiled peeled and cut into small cubes
- Small bunch of green onions chopped
- Handful of Italian parsley chopped
- Juice of one fresh lemon
- 1 tablespoon of Aleppo red crushed pepper
- ¼ cup extra virgin olive oil
- Salt to taste
Details
Servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 45mins
Cost Budget Friendly
Preparation
Step 1
Mix all and let sit for couple of hours
Taste again and adjust based on your taste
Serve at room temperature
Enjoy!
Serve as a side dish at room temperature.
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Chef Tips and Tricks
VIDEO: Cheesy Eggplant Hedgehogs
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
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