6 cups potatoes, boiled and diced
4 scallions, chopped
1/2 cup parsley, chopped
1/2 cup olive oil
1/3 cup lemon juice
1 tsp. mint
salt and pepper
griddle baked pitas

Combine potatoes, scallions and parsley. Whisk together olive oil, lemon juice, mint, salt and pepper to make dressing. Pour 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.

Serving Size: 6