Potato Salad

6 potatoes, reg. Size
¼ tsp. mustard
1 tbsp. dill relish
1 tsp. salt
2 ½ tbsp. butter
3 eggs
¼ c. mayonnaise
1 tbsp. olives, chopped
1 tsp. black pepper

Peel potatoes and wash. Place potatoes in pot and cover with water and cook until tender. Place other ingredients in bowl and stir together. Place butter in potatoes after potatoes have been drained of all excess water, then add to other ingredients.

Tuna Macaroni Salad

1 can (10 3/4 oz) condensed Cream of Celery Soup
1/2 cup mayonnaise
1 small onion, finely chopped (about 1/4 cup)
2 tbsp vinegar
4 cups cooked corkscrew macaroni (about 3 cups dry)
2 cans (about 6 oz each) tuna, drained and flaked
2 cups cooked mixed vegetables or peas

In large bowl, combine soup, mayonnaise, onion and vinegar; add macaroni, tuna and vegetables. Toss to coat. Cover; refrigerate 4 hours before serving. If
desired, serve on lettuce leaves; garnish with fresh rosemary. Makes about 8 1/2 cups.

Cool Creamy Fruit Salad

8 oz. cream cheese
2 tbsp. lemon juice
1 tsp. grated lemon rind
½ c. whipping cream
¼ c. powdered sugar
2 c. peaches
1 c. strawberry slices
2 c. blueberries
2 c. grapes
2 tbsp. chopped nuts

Combine cream cheese, juice and rind until mixed well. Beat whipping cream until soft peaks form. Add sugar. Beat until stiff peaks form. Fold into cream cheese mixture; chill. Layer fruit in 2 ½ quart bowl. Spoon cream cheese mixture over fruit. Sprinkle with nuts. Chill. Serves 8.



Pistachio Salad

1 sm. pistachio instant pudding mix
1 lg. can crushed pineapple, undrained
1 (8 oz.) ctn. Cool Whip
½ c. nuts
1 c. miniature marshmallows
Coconut (optional)

Mix all ingredients well. Store in refrigerator.