Armenian Potato Salad With Red Onions & Gre Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Red-skinned potatoes,
1 medium: Red onion, thinly sliced and separated into
Rings,
1: Green pepper, seeded and finely chopped
3 tbsp: Minced fresh parsley,
Juice of 1/2 lemon,
1/3 cup: Olive oil,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp