Crunchy potato chip salad

Yield: 18 Servings

Measure Ingredient
2 cups Mayonnaise
4 tablespoons Vinegar
4 cups Cabbage, finely shredded
12½ ounce Tuna in oil, drained and flaked
⅔ cup Carrot, shredded
⅔ cup Red and green bell peppers, chopped
4 tablespoons Onion, minced
5 cups Potato chips, 6 1/2 ounces

In medium bowl, combine mayonnaise and vinegar. Stir in cabbage, tuna, carrot peppers and onion. Cover and chill. Just before serving, add slightly crushed potato chips; toss lightly. Cabbage may be shredded the night before, cover and refrigerate separately.

Per serving: 574 Calories; 45g Fat (68% calories from fat); 11g Protein; 37g Carbohydrate; 12mg Cholesterol; 604mg Sodium NOTES : UTZ is recommended with the note that it has no cholesterol.

Recipe by: Friends of MC Animals/tpogue@... Posted to FOODWINE Digest 14 Apr 97 by Terry Pogue <tpogue@...> on Apr 14, 1997

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