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Armenian Potato Salad With Red Onions & Gre

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      Title: ARMENIAN POTATO SALAD WITH RED ONIONS & GRE
 Categories: Vegetables, Salads, Ethnic
      Yield: 8 Servings
 
      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).
  
  Serves 8 to 12.
  
  From:  CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher, Inc.,
  Los Angeles.  1984.  ISBN 0-87477-322-9 Posted by: Karin Brewer,
  Cooking Echo, 9/92
 
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