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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Syrian Potato Salad Recipe

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This recipe for Syrian Potato Salad is from Feeding our Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds red bliss potatoes
1 bunch green onions, diced
Dried mint
Salt
Pepper
Olive Oil
Directions:
Directions:
--Scrub potatoes clean and boil in a large pot for about 20 minutes or until tender

--When cooked remove from heat, drain and cut into large chunks. (Potatoes can be peeled if desired)

--In a large bowl, combine potatoes, green onions and olive oil while still warm

--Season with dried min, salt and pepper to taste.
Personal Notes:
Personal Notes:


--From Jane: Over the years, Betty got used to the fact that Karen and I could not cook potatoes until done. We have eaten many a potato salad with crunchy chunks of potatoes in them. Karen and I would advise you not to use a cake tester to check the doneness (not a word I know but what else would you say?) of the potatoes.

--From Tim: Just a word about cake testers. I seem to recall Mema Betty never had a cake tester when she needed one. She claimed that Karen or Jane always threw them away.

 

 

 

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