Minted Potato Salad

Yields:	6 servings
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6	cups	potatoes	boiled and diced
4	each	scallions, spring or green onions	chopped
1/2	cup	parsley leaves	chopped
1/2	cup	olive oil
1/3	cup	lemon juice
1	teaspoon	mint
1	x	salt and black pepper	to taste
6	each	pita bread rounds

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.

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This was easy and abosutely delicious! We will add this one to our recipe arsenal. I can't wait to make it agian.

Reviewed by ruthieq209