Recipe - Crunchy Potato Salad

RAY DSJN00A
4 md Potatoes; cooked, chilled
1 Cucumber
8 Pimentostuffed olives,
cut or sliced up
4 Green onions, including part
of the green top, cut or sliced up
1 lg Apple; redskinned, thinly
cut or sliced up
2 tablespoon Salad oil
2 tablespoon Lemon juice
1 teaspoon Salt
1 cup Salad dressing or mayonnaise
Salad greens

Peel the potatoes and dice into about 1/2inch cubes to make about 5 cups.
Peel the cucumber or not, as you prefer, and slice. Combine the potato,
cucumber, olives, green onion, and apple. Pour over the salad oil, lemon
juice, and salt; mix gently with two forks. Add the salad dressing and mix
lightly until blended. Taste and add more salt, if needed. Cover the bowl
and chill for at least 30 minutes before servingit keeps well up to about
6 hours. To serve, turn into a bowl lined with salad greens. For garnish,
you might sprinkle a few additional slices of pimento stuffed olives over
the top.

Posted to MCRecipe Digest V1 #643 by Nancy Berry nlberry@prodigy.net on
Jun 11, 1997