New Potato Salad
By Mary McDougall
Another of our favorite summer salads. Use any of your favorite oil-free dressings, or try this with the Tofu-Garlic Dressing or Curried Tofu Dip (recipes in Dressings and Dips & Spreads).
Serves: 6-8
Prep Time: 30 min
Cook Time: 45 min
Ingredients
1/2 Pound
Mushrooms, cut in half or quartered
2 Tbsp
Lemon juice
10-12
Red or white salad potatoes, cooked and cubed
1 1/2 Cups
Cooked green beans
1/2 Cup
Celery, sliced
1 Bunch
Green onions, sliced
1/4 Cup
Parsley, chopped
2 Tbsp
Chopped pimiento
3/4 Cup
Oil free salad dressing
Paprika
Directions
1
Combine mushrooms with lemon juice. Toss to coat well. Add remaining ingredients and mix well. Refrigerate for several hours before serving. Sprinkle with some paprika, if desired.
2
HELPFUL HINTS: The potatoes may be cooked either with their skins on or without, depending on your preference. Other beans or vegetables may be substituted for the ones suggested above.
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