Recipe - Armenian Potato Salad With Red Onions And Green Pepper

3 pound Redskinned potatoes
1 md Red onion thinly cut or sliced up
And
Into
Rings
1 Green pepper seeded and
Chopped
3 tablespoon Minced fresh parsley
Juice of One half lemon
1/3 cup Olive oil

From: Gerald Edgerton jerrye@wizard.com

Date: Tue, 21 May 1996 10:44:07 0700

salt, pepper and cayenne pepper to taste Boil potatoes in their jackets
until barely tender. Cool enough to handle, cut into generous bitesize
pieces while still warm. Place potatoes in a large salad bowl along with
onion rings and green pepper; mix well. Add parsley and lemon juice;
carefully toss again. Dribble oil over the vegetables and season to taste
with salt, pepper and cayenne pepper; toss and set aside for several hours
for salad ingredients to mellow. If refrigerated, bring to room
temperature before serving. (Goes well with roasted lamb, chicken or simple
fish recipes).

Serves 8 to 12.

From: CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher, Inc., Los
Angeles. 1984. ISBN 0874773229 Posted by: Karin Brewer, Cooking Echo,
9/92

Posted to Master Cook Recipes List, Digest #92