Recipe - Potato Olives And Mint Salad

5 Potatoes, with the peel
1 small Onion
3 Green onions

DRESSING
One half cup Olive oil
1/3 cup Lemon juice, or vinegar
One half teaspoon Mustered
Salt
Black pepper, freshly ground

TO SERVE
One fourth pound Black olives
4 tablespoon Fresh mint leafs, minced

Source: Chanoch Bar Shalom

1) scrub the potatoes well. cook in water until soft. let cool. remove peal
and cut to cubes. put in a bowl

2) cut the onions into rings (including green part). add to the bowl.

3) mix well all dressing ing. pour on the salad. mix well. refrigerate for
4 hours.

4) before serving: add olives and Mint. mix well. Posted to JEWISHFOOD
digest V97 #116 by eyal adelman eemcs@actcom.co.il on Apr 07, 1997