Yield: 1 servings
|2 packs||(10 oz. ea.) Frozen french|
|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|
|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