---------- Recipe via Meal-Master (tm) v8.01
       Title: Potato Salad Supreme (Vrg)
  Categories: Veg-cook, Sept.
       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