| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Armenian | Salads | 8 | Servings |
INGREDIENTS
| 3 | lb | Red-skinned potatoes |
| 1 | md | Red onion — thinly sliced |
| And | ||
| Into | ||
| Rings | ||
| 1 | Green pepper — seeded and | |
| Chopped | ||
| 3 | tb | Minced fresh parsley |
| Juice of 1/2 lemon | ||
| 1/3 | c | Olive oil |
INSTRUCTIONS
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 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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