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.
Serving size: Complete recipe
Calories 2429 Calories from Fat 1172
% Daily Value*
Total Fat 133 g204.7%
Saturated Fat 35.4 g177%
Trans Fat 0 g
Cholesterol 579.7 mg193.2%
Sodium 6456.1 mg269%
Total Carbohydrates 235 g78.2%
Dietary Fiber 26.9 g107.6%
Sugars 30.7 g
Protein 85 g169.2%
Vitamin A 175.8% Vitamin C 292.1%
Calcium 154.3% Iron 84%
*Based on a 2000 Calorie diet