LOCATION: Recipes >> Middle Eastern >> Potato Salad
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Potato Salad
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Armenian Potato Salad With Red Onions And Green Pepper
Serves 8 to 12
3 pounds red-skinned potatoes
1 medium red onion, thinly sliced and separated into rings
1 green pepper, seeded and finely chopped
3 Tablespoon minced fresh parsley
juice of 1/2 lemon
1/3 cup 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.
Note: Goes well with roasted lamb, chicken or simple fish recipes.
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