Potato, olives and mint salad

Yield: 1 Servings

Measure 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
Black pepper, freshly ground
¼ pounds Black olives
4 tablespoons Fresh mint leafs, minced
4 hours.



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

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