Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 packs | (10 oz. ea.) Frozen french |
| \N \N | . fries |
| ⅔ cup | Diced cucumbers |
| ⅔ cup | Sliced radishes |
| ⅓ cup | Onions, chopped |
| ¾ cup | Celery, diced |
| ¼ cup | Sweet pickle relish |
| 2 tablespoons | Parsley, chopped |
| 1 cup | Mayonnaise |
| 1½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| 2 eaches | Eggs, hard-boiled, chopped |
| 1 each | Egg, hard-boiled, sliced |
Put frozen, french fried potatoes into 2 cups boiling water. Cover, remove from heat and let stand for 5 minutes. Pour off water and drain potatoes on paper towels. Cut into cubes and combine with above ingredients. Decorate top of salad with egg slices. Chill.
From "This For That: A Treasury of Savvy Substitutions for the Creative Cook," by Meryl Nelson, ISBN 0-88247-847-6.
creative typing by iris grayson (you should see my sitting position) Submitted By IRIS GRAYSON On 05-04-95