Potato salad supreme (vrg)

Yield: 6 Servings

Measure Ingredient
4 cups Potatoes, chopped in inch cubes
1 cup Broccoli flowerets, steamed
And cooled
1 cup Peeled tomato wedges
1 cup Celery, finely chopped
½ cup Green onions, chopped
1 cup Favorite salad dressing
(Nonfat or
Low-oil works best.)
Seasonings to taste
½ cup Pitted ripe olives, sliced

Mix all ingredients in a large bowl, saving olives for garnish.

Serves at room temperature for best flavor.

Total Calories Per Serving: 237 Fat: 7 grams This article was originally published in the September/October 1993 issue of the _Vegetarian_Journal_, published by The Vegetarian Resource Group.

From: bobbi@... (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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