Italian Potato Salad
|Frozen southern style hash brown potatoes||2 Pound (1 Package)|
|Frozen italian green beans||9 Ounce (1 Package)|
|Seasoned salt||1 Teaspoon|
|Creamy italian dressing||3⁄4 Cup (12 tbs) (Use Bottled)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Pitted ripe olives||1⁄2 Cup (8 tbs), cut in half crosswise|
|Hard cooked eggs||2 , diced|
|Chopped green onion||2 Tablespoon|
|Cherry tomatoes||1 Cup (16 tbs), cut in half|
|Shredded provolone cheese||1 Cup (16 tbs)|
1. Thaw hash brown potatoes.
2. Cook Italian green beans, following package directions, until just tender; drain.
3. Combine potatoes and beans in a bowl. Sprinkle with seasoned salt and pepper. Chill.
4. Combine dressing, celery, olives, eggs, onion, and salt in a large bowl. Add chilled vegetables and toss to coat with dressing. Lightly mix in tomatoes and cheese. Chill thoroughly to blend flavors, at least several hours.