Amount
Ingredient
Preparation



3
pounds
potatoes

red-skinned



1
medium
red onion

thinly sliced and separated into rings



1
each
green bell pepper

seeded and finely chopped



3
tablespoons
parsley

fresh, minced



1
x
lemon

juice of 1/2



1/3
cup
olive oil





1
x
salt and black pepper

to taste



1
x
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.