Potato, olives and mint salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Potatoes, with the peel | |
| 1 | small | Onion |
| 3 | Green onions | |
| ½ | cup | Olive oil |
| ⅓ | cup | Lemon juice, or vinegar |
| ½ | teaspoon | Mustered |
| Salt | ||
| Black pepper, freshly ground | ||
| ¼ | pounds | Black olives |
| 4 | tablespoons | Fresh mint leafs, minced |
| 4 | hours. | |
Directions
DRESSING
TO SERVE
Source: Chanoch Bar Shalom
1) scrub the potatoes well. cook in water until soft. let cool. remove peal and cut to cubes. put in a bowl 2) cut the onions into rings (including green part). add to the bowl.
3) mix well all dressing ing. pour on the salad. mix well. refrigerate for 4) before serving: add olives and Mint. mix well. Posted to JEWISH-FOOD digest V97 #116 by eyal adelman <eemcs@...> on Apr 07, 1997