
3 cups
cooked, cubed
chicken
2 cups
grated carrots
1 cup
diced celery
Mix together:
1 tsp
grated onion
½ tsp
prepared mustard
1 tsp
pickle
relish
1-1 ¼ cups
mayonnaise
3
hard cooked eggs
Make salad at least
2 hours before
serving. Salt &
white pepper to
taste.
When ready to serve
fold in
4-5 oz. shoestring
potatoes.
Makes about 6
servings