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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