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Recipe Name: Armenian Potato Salad With Red Onions And Green Pepper Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Salads Comments:
Preparation Time:
Number of Servings: 8

3 Pound(s) Red-skinned potatoes
1 Red onion, thinly sliced
1 Green Pepper, Seeded and
3 Tablespoon(s) Minced fresh parsley
Juice of 1/2 lemon
1/3 Cup(s) 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 by: Karin Brewer,
Cooking Echo, 9/92 Posted to Master Cook Recipes List, Digest #92

Nutrition (calculated from recipe ingredients)
Calories: 320
Calories From Fat: 133
Total Fat: 15g
Cholesterol: 23.8mg
Sodium: 456.8mg
Potassium: 254.4mg
Carbohydrates: 34.1g
Fiber: 7.6g
Sugar: 1.2g
Protein: 13.5g

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