Recipe of the Week
By Mary Kay Radnich

Salata batatis
(Potato Salad)

This Arabic potato salad is a refreshing change from the standard mayonnaise version, perfect for serving at barbecues and picnics.

• 5 large potatoes, cooked, peeled and diced into ½ inch cubes
• 2 hardboiled eggs, peeled and chopped.
• ¼ cup finely chopped green onions
• ¼ cup finely chopped parsley
• 2 tablespoons finely chopped fresh mint
• ¼ cup olive oil
• 2 cloves garlic
• ¼ cup lemon juice
• salt & pepper to taste

Place the first six ingredients in a large salad bowl. In a separate bowl, mash the garlic with the salt, then add the lemon juice & stir. Add the dressing to the rest of the ingredients and toss gently, being careful not to crumble the potatoes and the eggs. Serve chilled.

Serves 4 to 6.

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