Preparation:
Combine potatoes, scallions and parsley. Whisk together the olive oil, lemon juice, mint, salt and pepper.
Pour the dressing over the salad and toss to coat.
Refrigerate, covered, to chill.
Serve accompanied by griddle- baked pitas.
Variation: Substitute 6 cups shredded cabbage and 1 clove of crushed garlic for a Minted Cabbage Salad.
Blend garlic with the rest of the dressing ingredients. |
