Recipe - Minted Potato Salad

6 cup Potaotes, boiled & minced
4 Scallions, chopped
One half cup Parsley, chopped
One half cup Olive oil
1/3 cup Lemon juice
1 teaspoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini