Crunchy potato salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Potatoes; cooked, chilled |
| 1 | Cucumber | |
| 8 | Pimentostuffed olives, sliced | |
| 4 | Green onions, including part of the green top, sliced | |
| 1 | large | Apple; red-skinned, thinly sliced |
| 2 | tablespoons | Salad oil |
| 2 | tablespoons | Lemon juice |
| 1 | teaspoon | Salt |
| 1 | cup | Salad dressing or mayonnaise |
| Salad greens | ||
Directions
RAY DSJN00A
Peel the potatoes and dice into about ½-inch cubes to make about 5 cups.
Peel the cucumber or not, as you prefer, and slice. Combine the potato, cucumber, olives, green onion, and apple. Pour over the salad oil, lemon juice, and salt; mix gently with two forks. Add the salad dressing and mix lightly until blended. Taste and add more salt, if needed. Cover the bowl and chill for at least 30 minutes before serving--it keeps well up to about 6 hours. To serve, turn into a bowl lined with salad greens. For garnish, you might sprinkle a few additional slices of pimento stuffed olives over the top.
Posted to MC-Recipe Digest V1 #643 by Nancy Berry <nlberry@...> on Jun 11, 1997