Minted potato salad

6 servings

Ingredients

QuantityIngredient
6cupsPotaotes, boiled & diced
4eachesScallions, chopped
½cupParsley, chopped
½cupOlive oil
cupLemon juice
1teaspoonMint
Salt & pepper
Griddle baked pitas

Directions

Combine potatoes, scallions & parsley. Whisk together the olive oil, lemon juice, mint, salt & pepper. Pour the dressing over the salad & toss to coat. Refrigerate, covered, to chill. Serve accompanied by griddle- baked pitas.

Variation: Substitute 6 cups shredded cabbage & 1 clove of crushed garlic for a Minted Cabbage Salad. Blend garlic with the rest of the dressing ingredients.

Virginia Habeeb, "Pita the Great" Submitted By MARK SATTERLY On 11-25-94