Crunchy potato salad

 
                            Crunchy Potato Salad
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Side Dish                        Potatoes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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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