6 c  Potaotes, boiled & diced
4    Scallions, chopped
1/2 c  Parsley, chopped
1/2 c  Olive oil
1/3 c  Lemon juice
1 ts 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.