Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 5 pounds | Potatoes |
| 1 cup | Olive oil |
| 1 cup | Lemon juice |
| 1 bunch | Chopped parsley |
| 2 bunches | Chopped scallions |
| 1 bunch | Chopped fresh mint |
| \N \N | Salt; to taste |
| 1 dash | Cinnamon |
Date: Fri, 21 Jun 1996 18:28:05 -0400 From: Chris Susalski <DntlQueen@...> Boil the potatoes until firm, peel when cooled and cube potatoes and add the oil to coat. Add the rest and toss. Place in a large bowl and garnish with radishes, cherry tomatoes, and fresh mint.
EAT-L DIGEST 21 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .