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Caesar Potato Salad

Salads: Friday, May 21, 2004; 2 1/2 pounds red potatoes
1 cup Caesar dressing
1/4 cup grated parmesan
1 small can (2.25 oz) sliced black olives (drained)
3 chopped green onions
Salt and pepper to taste; Boil the potatoes until just soft. Cool and cut into 1/4-inch slices. Toss in the dressing. Toss in the cheese and other ingredients. Serve chilled.; 877-873-3777; Michele; Send email to the cook

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