Minted Potato Salad

Side Dishes

6 cups potatoes; boiled & diced
4 scallions; chopped
1/2 cup parsley; chopped
1/2 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.