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Recipe: Armenian Potato Salad

Salads - Potato, Pasta
ARMENIAN POTATO SALAD
Source: Classic Cold Cuisine by Karen Green. Jeremy P. Tarcher Inc. Los Angeles. 1984
Servings: 8 to 12

3 lb red-skinned potatoes -finely chopped
1 medium red onion thinly sliced
3 tbsp minced fresh parsley -separated
juice of 1/2 lemon
1/3 cup olive oil
1 green pepper sliced in rings, seeded
salt, pepper, and cayenne pepper to taste

Boil potatoes in their jackets until barely tender. Cool slightly.

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.
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