Title: Armenian potato salad with red onions and green pepper
 Categories: Salads
      Yield: 8 Servings
 
      3 lb Red-skinned potatoes
      1 md Red onion -- thinly sliced
           And
           Into
           Rings
      1    Green pepper -- seeded and
           Chopped
      3 tb Minced fresh parsley
           Juice of 1/2 lemon
    1/3 c  Olive oil
 
  From: Gerald Edgerton 
  
  Date: Tue, 21 May 1996 10:44:07 -0700
  
  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