Recipe - Potato Salad Supreme (Vrg)

4 cup Potatoes, chopped in
One half inch cubes
1 cup Broccoli flowerets, steamed
And cooled
1 cup Peeled tomato wedges
1 cup Celery, finely chopped
One half cup Green onions, chopped
1 cup Favorite salad dressing
(Nonfat or
Lowoil works best.)
Seasonings to taste
One half cup Pitted ripe olives, cut or sliced up

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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip