Minted Potato Salad

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Time to Prepare this Recipe 2 hours Prep: 20 minutes Cook: 20 minutes
Calories Per Serving and Nutrition Information 234 calories per serving view nutrition facts
# of servings this recipe makes 6 servings suggest servings
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Ingredients

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

Directions

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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Nutrition Facts

Serving Size 125g
Amount per Serving
Calories 234 70% of calories from fat
% Daily Value*
Total Fat 18.0g28%
 Saturated Fat 3.0g13%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 9mg0%
Total Carbohydrate 18.0g6%
 Dietary Fiber 2.0g8%
 Sugars 1.0g
Protein 2.0g4%
Vitamin A 12%  Vitamin C 35%
Calcium 3%  Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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****

Yu Sang (Chinese New Year Salad)

Instead of just lemon for salad dressing, this tastes much better in sour plum dressing - dilute about 1/2 C of the bottled sour plum sauce with some sugar syrup, then add 1 T oil.

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