by 2 Cylivers
: Armenian
This recipe serves 8 people
Nutritional Info
92 Calories (kcal); 9g Total Fat; (85% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Ingredients
- 3 red-skinned potatoes
- 1 medium red onion (thinly sliced)
- 1 green pepper -- seeded and chopped
- 3 tablespoons fresh parsley -- minced
- Juice of 1/2 lemon
- 1/3 cup olive oil
- 1/2 tsp dried Mint
- salt -- to taste
- pepper -- to taste
- cayenne pepper -- to taste
Directions
- 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, mint 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).
