Salad Recipes
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Picnic Tuna Salad
2 pounds of potatoes
1 cup of tuna fish
1 1/2 cups of diced celery
1 teaspoon of onion juice
1 clove garlic
1/2 cup of French Dressing
1/2 cup of mayonnaise
2 tablespoons of chopped sweet pickle
1 tablespoon of minced parsley
1/2 teaspoon of salt
Boil the potatoes in their skins. when cool, peel and dice into a large bowl that has been rubbed with a cut clove of garlic. Sprinkle with salt. Add onion juice to French dressing.
Mix lightly and let stand in refrigerator for 1 hour. Drain fish and flake into tiny pieces. Combine potatoes, tuna, celery, sweet pickle, and mayonnaise. Sprinkle with minced parsley. Serve very cold. The longer this stands, the better the flavor. Makes a good main supper dish on a hot summer night.
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