Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  red-skinned potatoes
  1             medium  red onion -- thinly sliced
  1                     green pepper -- seeded and chopped
  3        tablespoons  fresh parsley -- minced
     1/2                lemon -- juice of
     1/3           cup  olive oil
                        salt -- to taste
                        pepper -- to taste
                        cayenne pepper -- to taste

Preparation:

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).

Nutritional Information:

92 Calories (kcal); 9g Total Fat; (85% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 2mg Sodium