Name: Low Fat Armenian Potato Salad
Cook time: 20 min
Ingredients: 3 red-skinned potatoes; 1 medium red onion, thinly sliced and separated into rings; 1 green pepper, seeded and finely chopped; 3 tablespoon minced fresh parsley; juice of 1/2 lemon; 1/3 cup olive oil; salt, pepper and cayenne pepper to taste

Low Fat Armenian Potato Salad

Traditional boiled-potato-and-mayo potato salad can get a little bland - why not mix it up this summer with a taste of the Caucasus? Armenian Potato Salad is a unique and low-calorie alternative, featuring olive oil in place of mayonnaise.

Notes

Goes well with roasted lamb, chicken or simple fish recipes.

Cooking Time20 min

Ingredients

3 red-skinned potatoes
1 medium red onion, thinly sliced and separated into rings
1 green pepper, seeded and finely chopped
3 tablespoons minced fresh parsley
juice of 1/2 lemon
1/3 cup olive oil
salt, pepper and cayenne pepper to taste

Instructions

Boil potatoes in their jackets until barely tender. When cool enough to handle but still warm, cut into generous bite-size pieces.
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.