Categories: Vegetables, Salads, Ethnic 
      Yield: 8 servings 
  
      3 lb Red-skinned potatoes                     -finely chopped 
      1 md Red onion, thinly sliced and        3 tb Minced fresh parsley 
           -separated into                          Juice of 1/2 lemon 
           Rings                             1/3 c  Olive oil 
      1    Green pepper, seeded and        
  
  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