3 lb red-skinned potatoes
1 medium red onion, thinly sliced and separa, ted into
1 rings
1 green pepper, seeded and finely cho, pped
3 tbsp minced fresh parsley
1 juice of 1/2 lemon
1/3 cup olive oil
Directions
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
Servings: 8 servings
Armenian Potato Salad With Red Onions & Gre Recipe brought to you by Recipe Ideas
Categories: Potato; Salad; Vegetable
The History of Recipes
Historians have traced the existance of recipes way back into the distant past, in truth as far as the ancient Egyptians, and maybe even further. Interesting though that maybe, mostly, these early recipes were just simple hieroglyphic instructions for preparing food.
As our culinary historical trip moves on a few more years there are two interesting cookery books which date from the 1300s ; a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the curry that is familiar to us all today, but rather descriptions of the types of meals on the menues of the rich people of that period. By the arrival of the 20th century, recipe books are increasing in popularity mostly due to increased literacy, leisure time and a general increase in wealth. |
We hope you enjoy this Armenian Potato Salad With Red Onions & Gre recipe.
