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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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.
| Ingredients:
6 Cup(s) Potaotes, boiled & diced
4 Scallions, chopped
1/2 Cup(s) Parsley, chopped
1/2 Cup(s) Fresh ground pepper to taste
1/3 Cup(s) Potatoes; new (approximatel
1 Teaspoon(s) Mint |
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