Quick Mexican Potato Salad

We eat this just about weekly but I also take it to potlucks when I bring a salad. You just add all th eingrients together. I like to add all types of spices (especially cilantro) to the basic recipe so go ahead and experiement. You can now get sliced canned potatoes most of the time.

Quick Mexican Potato Salad

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3 tablespoons vinegar
1/3 cup olive or vegetable oil
1 teaspoon salt
1 can (16 oz) potaotes; drained and sliced
1 can (8 oz.) cut green beans; drained
1 can (8oz.) diced carrots; drained
1/2 cup sliced pitted ripe olives
3 tablespoons parsley; snipped
lettuce leaves
1 medium cucumber; sliced
1 small tomato; cut into wedges

Mix vinegar, oil and salt; stir in potatoes, carrots, beans and olives.
Cover and refrigerate, stirring occasionally, at least 2 hours.

Just before serving, toss vegetable mixture with parsley; drain. Pour into
lettuce-lined bowl. Top with cucumber and tomato.

Contributor: Betty Crockers International Cookbook

Yield: 6-8 servings

Preparation Time: 10

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** Exported from Now You're Cooking! v5.14 **