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"CHEAT" POTATO SALAD
Ingredients:
3-14 oz cans sliced new potatoes
2-15 oz cans blue lake green beans (Del Monte)
1-14 oz can quartered artichoke hearts (in water)
1/2 cup or a bit more black olives
1 carton of cherry tomatoes
1 to 1 1/2 cup cucumber ranch dressing
1 cup fresh shredded parmesan cheese
Directions:
Drain potatoes and green beans in a collandar. Place in a large mixing bowl. Drain and coarsly chop artichoke hearts. Add to potatoes and beans. Cut black olives in half and add them. In a separate bowl, blend together the cucumber ranch dressing and a little more than half the cheese. It should be liquid enough to coat salad but filled with cheese shreds.
Pour it over potato mixture and carefully toss, adding more cheese to taste. Refrigerate until good and cold, or overnight. Just before serving, cut cherry tomatoes in half and gently stir them in. Serve with any picnic foods such as fried chicken, sandwiches, etc.
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