Title: Minted Potato Salad
Categories: Salad Oriental Vegetable
Yield: 6 Servings
| 6 | c | Potaotes, boiled & diced |
| 4 | | Scallions, chopped |
| 1/2 | c | Parsley, chopped |
| 1/2 | c | Olive oil |
| 1/3 | c | Lemon juice |
| 1 | ts | Mint |
| | | Salt & pepper |
| | | 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.