Title: Crunchy Potato Salad
Categories: Side dish, Potatoes
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.

Posted to MC-Recipe Digest V1 #643 by Nancy Berry on
Jun 11, 1997