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Crunchy Potato Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side Dish Potatoes
Amount Measure Ingredient -- Preparation Method
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RAY DSJN00A-
4 medium Potatoes; cooked -- chilled
1 Cucumber
8 Pimentostuffed olives -- sliced
4 Green onions -- including
part of the green top -- sliced
1 large Apple; red-skinned -- thinly
sliced
2 tablespoons Salad oil
2 tablespoons Lemon juice
1 teaspoon Salt
1 cup 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.
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