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Add a photoServings: 8
Ingredients
- 3 lb Red-skinned potatoes
- 1 med Red onion -- thinly sliced
- Â Â And
- Â Â Into
- Â Â Rings
- 1 x Green pepper -- seeded and
- Â Â Minced
- 3 Tbsp. Chopped fresh parsley
- Â Â Juice of 1/2 lemon
- 1/3 c. Extra virgin olive oil
Directions
- Salt, pepper and cayenne pepper to taste Boil potatoes in their jackets till barely tender. Cold sufficient to handle, cut into generous bite-size pcs while still hot. Place potatoes in a large salad bowl along with onion rings and green pepper; mix well. Add in 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 hrs for salad ingredients to mellow. If refrigerated, bring to room temperature before serving. (Goes well with roasted lamb, chicken or possibly simple fish recipes).
- Serves 8 to 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 8 servings | |
| Calories 88 | |
| Calories from Fat 80 | 91% |
| Total Fat 9.04g | 11% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 48mg | 1% |
| Total Carbs 1.86g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.09g | 1% |
| Protein 0.27g | 0% |
