6 c Potaotes, boiled & diced

4 ea 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.