Minted potato salad

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

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