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Recipe Name: Crunchy Potato Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 6

4 Potatoes, cooked chilled
1 Cucumber
8 Pimentostuffed olives
4 Green onions, including part
of the green top sliced
1 Apple, red-skinned thinly
2 Tablespoon(s) Salad oil
2 Tablespoon(s) Lemon Juice
1 Teaspoon(s) Salt
1 Cup(s) 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

Nutrition (calculated from recipe ingredients)
Calories: 320
Calories From Fat: 159
Total Fat: 18g
Cholesterol: 10.2mg
Sodium: 681.6mg
Potassium: 780.4mg
Carbohydrates: 37.3g
Fiber: 4.4g
Sugar: 4.7g
Protein: 4.2g

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