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