| 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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