Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Red-skinned potatoes -finely chopped
1 md Red onion, thinly sliced and 3 tb Minced fresh parsley
-separated into Juice of 1/2 lemon
Rings 1/3 c Olive oil
1 Green pepper, seeded and

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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