Armenian Potato Salad with Red Onions and Green Pepper

Ready in 1 hour

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Top-ranked recipe named "Armenian Potato Salad with Red Onions and Green Pepper"


Ingredients

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3 lb Red-skinned potatoes
1 md Red onion; thinly sliced into rings
Juice of 1/2 lemon
1 Green pepper; seeded and chopped
Chopped
3 tb fresh parsley; Minced
1/3 c olive oil

Original recipe makes 8

Servings  

Preparation

From: Gerald Edgerton 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 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 Posted to Master Cook Recipes List, Digest #92

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