Title: Parslied Potato Salad
Categories: Herb Salad Side Vegetable
Yield: 8 Servings

4	lg	Potatoes (about 2 lbs.)
3		Green onions; diced*
1/3		To 1/2 cup fresh parsley* - chopped
1/4	c	Olive or vegetable oil*
1/4	c	Lemon juice
1	ts	Salt
1	ds	Garlic powder
1	ds	Pepper

*I used the green part of the green onions, used 1/2 cup of parsley including the stems, and used olive oil.

Boil potatoes 20 to 25 minutes, or until tender. Drain and cool. Peel and cut into 1/2" cubes. Combine potatoes, green onions and parsley in a large bowl.

Combine the remaining ingredients; pour over potato mixture, tossing gently. Chill at least three hours.

From Nancy Oglesby/Wilmington, DE in _Southern Living 1985 Annual Recipes_. Birmingham, AL: Oxmoor House, Inc., 1985. Pg. 240. Electronic format by Cathy Harned. From: Cathy Harned Date: 04-07-96

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