Minted Potato Salad
Yield
6 servingsPrep
20 minCook
20 minReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
potatoes
boiled and diced |
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| ½ | cup |
parsley leaves
chopped |
|
| ½ | cup |
olive oil
|
|
| ⅓ | cup |
lemon juice
|
|
| 1 | teaspoon |
mint leaves
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 6 | each |
pita bread rounds
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
potatoes
boiled and diced |
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| 118 | ml |
parsley leaves
chopped |
|
| 118 | ml |
olive oil
|
|
| 79 | ml |
lemon juice
|
|
| 5 | ml |
mint leaves
|
*
|
| 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.
