Potato Salad Supreme

Recipe Ingredients

4 cups	584g / 20oz	Potatoes - chopped in
1/2		Cubes
1 cup	146g / 5.1oz	Broccoli flowerets - steamed
		And cooled
1 cup	62g / 2.2oz	Peeled tomato wedges
1 cup	110g / 3.9oz	Celery - finely chopped
1/2 cup	31g / 1.1oz	Green onions - chopped
1 cup	237ml	Favorite salad dressing
		(nonfat or
		Low-oil works best.)
		Seasonings to taste
1/2 cup	118ml	Pitted ripe olives - sliced

Recipe Instructions

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.

Source:
Carol Miller-Tutzauer

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.