Lenten Recipes: Armenian Potato Salad (Haygagan Kednakhuntzori Aghtsan)

1 pound small new potatoes

4-5 scallions, chopped

1/4 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.

Yields: 4 servings

Note: If you prefer, do not peel the potatoes.  They are so tender that the red or light brown skins will add color and perhaps some vitamins to the salad.

---

The 40 Days of Lent: Selected Armenian Recipes by Alice Antreassian Order from St. Vartan Gift and Book Store (212) 686-0710 Item # CB007 $14.50 $9 shipping $1.50 each additional item

Try these other Lenten recipes:

Spinach Soup (Shomini Aboor)

Armenian Potato Salad (Haygagan Kednakhuntzori Aghtsan)

Stuffed Grape Leaves (Derevi Patooyt or Yalanchi)

Broiled Fish Kebob (Khorovadz Tsoog)

Rice Pilaf with Eggplant (Sumpoogov Prinzi Yeghintz)

Peas in Tomato Sauce (Loligov Volorn)

Petites Choregs (Manr Choregner)

Orange Sesame Crisps (Nareenchi Shooshmayov Pleet)