Potato Salad Supreme (Vrg)

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: [email protected] (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using

MMCONV.