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Mediterranean Potato Salad
1.5 pounds potatoes, cubed
2 TBS olive oil
1/2 cup fresh mint, chopped
3 or 4 cloves fresh garlic, chopped
Balsamic vinegar
Olive oil
1/2 teaspoon salt
pepper
Toss potatoes and olive oil together. Bake on cookie sheets at
350-400 degrees for 1/2 an hour or until potatoes are brown and
tender. Sitr them once or twice to brown.
Take out of oven and toss with mint, garlic, vinegar, oil, salt
and pepper.
Serve at room temperature when potatoes are cooled (you can speed
up the cooling by putting the salad in the fridge, but do not serve
the salad cold.)
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Mediterranean 01