Armenian Potato Salad

3 lb Red-skinned potatoes
1 med Red onion, thinly sliced and separated into rings
1 Green pepper, seeded and finely chopped
3 tbsp Minced fresh parsley
Juice of 1/2 lemon
1/3 cup Olive oil
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.

Serves 8 to 12.