Potato, olives and mint salad

1 Servings

Ingredients

Quantity Ingredient
5 Potatoes, with the peel
1 small Onion
3 Green onions
½ cup Olive oil
⅓ cup Lemon juice, or vinegar
½ teaspoon Mustered
Salt
Black pepper, freshly ground
¼ pounds Black olives
4 tablespoons Fresh mint leafs, minced
4 hours.

Directions

DRESSING

TO SERVE

Source: Chanoch Bar Shalom

1) scrub the potatoes well. cook in water until soft. let cool. remove peal and cut to cubes. put in a bowl 2) cut the onions into rings (including green part). add to the bowl.

3) mix well all dressing ing. pour on the salad. mix well. refrigerate for 4) before serving: add olives and Mint. mix well. Posted to JEWISH-FOOD digest V97 #116 by eyal adelman <eemcs@...> on Apr 07, 1997

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