Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 cups | Potaotes, boiled & diced |
| 4 eaches | Scallions, chopped |
| ½ cup | Parsley, chopped |
| ½ cup | Olive oil |
| ⅓ cup | Lemon juice |
| 1 teaspoon | Mint |
| \N \N | Salt & pepper |
| \N \N | Griddle baked pitas |
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