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Title: Crunchy Potato Salad
Categories: Side Vegetable Salad
Yield: 6 Servings
| RAY DSJN00A- | ||
| 4 | md | Potatoes; cooked -- chilled |
| 1 | Cucumber | |
| 8 | Pimentostuffed olives -- | |
| Sliced | ||
| 4 | Green onions -- including | |
| Part of the green top -- | ||
| Sliced | ||
| 1 | lg | Apple; red-skinned -- |
| Thinly | ||
| Sliced | ||
| 2 | tb | Salad oil |
| 2 | tb | Lemon juice |
| 1 | ts | Salt |
| 1 | c | Salad dressing -- or |
| Mayonnaise | ||
| Salad greens |
Peel the potatoes and dice into about 1/2-inch 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 serving--it 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.
Recipe By :
From: Nancy Berry Date: 11 Jun 97 Mastercook Recipes (Mailing List) Ä
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