Potato Salad Supreme (Vrg)

Potato Salad Supreme (Vrg) Category Salad 
Views 795 
Ingredients And Procedures

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


Rate this recipe!
1   2   3  4   5  
Post a comment
Enter Your Name (Optional) :

Web site (Optional) :

Email (Required) :

Your comment (Required):

Enter text shown below:

Comments :

Table 'newrecip_recipes.comments' doesn't exist