Potato salad supreme (vrg)
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Recipe by: indlaug
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
4 c Potatoes, chopped in
1/2 -inch cubes
1 c Broccoli flowerets, steamed
And cooled
1 c Peeled tomato wedges
1 c Celery, finely chopped
1/2 c Green onions, chopped
1 c Favorite salad dressing
(Nonfat or
Low-oil works best.)
Seasonings to taste
1/2 c 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#clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204,
Sept. 22, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A#Prodigy.com using MMCONV.
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