Armenian Potato Salad With Red Onions And Green Pepper

ARMENIAN POTATO SALAD WITH RED ONIONS AND GREEN PEPPER

8 Preparation Time :

Categories : Vegetables Salads

Ethnic

Amount Measure Ingredient -- Preparation Method -- -- --

3 lb Red-skinned potatoes

1 md Red onion, thinly sliced and -separated into Rings

1 Green pepper, seeded and -finely chopped

3 tb Minced fresh parsley

Juice of 1/2 lemon

1/3 c Olive oil

salt, pepper and cayenne pepper to taste

Boil potatoes in their jackets until barely tender. Cool enough to handle,

cut into generous bite-size 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).

8 to 12. From: CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher, Inc., Los

1984. ISBN

0-87477-322-9 Posted by: Karin Brewer, Cooking Echo,

9/92 - - - - - - - - - - - - - - - - - -