Armenian potato salad with red onions and green pepper

3 lb Red-skinned potatoes
      1 md Red onion, thinly sliced and
           -separated into
           Rings
      1    Green pepper, seeded and
           -finely chopped
      3 tb Minced fresh parsley
           Juice of 1/2 lemon
    1/3 c  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.  (Goes well with
  roasted lamb, chicken or simple fish recipes).
  
  Serves 8 to 12.
  
  From:  CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher, Inc., Los
  Angeles.  1984.  ISBN 0-87477-322-9 Posted by: Karin Brewer, Cooking Echo,
  9/92