Minted potato salad
6 servings
Ingredients
| Quantity | 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 |
| 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