Potato salad supreme (vrg)
6 Servings
Ingredients
| Quantity | 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 |
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.