Title: Potato Salad Supreme (Vrg)
Categories: Vegetable
Yield: 6 Servings

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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