Recipe: Lebanese Potato Salad (using mint, parsley and lemon juice)

LEBANESE POTATO SALAD

2 pounds potatoes
3 tablespoons vegetable or olive oil
1/3 cup chopped green onion
1/3 cup chopped fresh mint (or 2 teaspoons dried mint)
1 teaspoon salt
1/8 teaspoon pepper
1/3 cup fresh lemon juice
1/3 cup chopped parsley
1 or 2 tomatoes, chopped (for serving)

Boil potatoes; cool and peel. Cube potatoes into a bowl.

Add oil and mix to coat potatoes. Add remaining ingredients, except tomatoes and mix well.

Garnish top with chopped tomato and chill before serving.

Makes 6-8 servings
Source: St. George Orthodox Church cookbook, Spring Valley, IL