Potato salad supreme (vrg)

6 Servings

Ingredients

QuantityIngredient
4cupsPotatoes, chopped in inch cubes
1cupBroccoli flowerets, steamed
And cooled
1cupPeeled tomato wedges
1cupCelery, finely chopped
½cupGreen onions, chopped
1cupFavorite salad dressing
(Nonfat or
Low-oil works best.)
Seasonings to taste
½cupPitted ripe olives, sliced

Directions

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.