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Potato Salad Supreme (Vrg) Recipe
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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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