Armenian Potato Salad with Red Onions and Green Pepper
This quick-easy to make potato salad goes deliciously well with roasted lamb, chicken or simple fish dishes. 232
thinly sliced and separated into rings
green bell peppers
seeded and finely chopped
juice of 1/2
salt and black pepper
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.