Potato, Olives And Mint Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 5 | Potatoes, with the peel | |
| 1 | Onion | |
| 3 | Green onions | |
| 1/2 | c | Olive oil |
| 1/3 | c | Lemon juice, or vinegar |
| 1/2 | t | Mustered |
| Salt | ||
| Black pepper, freshly ground | ||
| 1/4 | lb | Black olives |
| 4 | T | Fresh mint leafs, minced |
INSTRUCTIONS
Source: Chanoch Bar Shalom scrub the potatoes well. cook in water until soft. let cool. remove peal and cut to cubes. put in a bowl cut the onions into rings (including green part). add to the bowl. mix well all dressing ing. pour on the salad. mix well. refrigerate for 4 hours. before serving: add olives and Mint. mix well. Posted to JEWISH-FOOD digest V97 #116 by eyal adelman <eemcs@actcom.co.il> on Apr 07, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1409
Calories From Fat: 1060
Total Fat: 120.4g
Cholesterol: 0mg
Sodium: 1317.2mg
Potassium: 1758.6mg
Carbohydrates: 80.6g
Fiber: 13.9g
Sugar: 6.6g
Protein: 9.6g