Fruit Salad

• 2 small cans mandarin oranges
• 2 small cans pineapple chunks
• 4 c. mini marshmallows
• 2 c. shredded coconut
• 2 c. sour cream
• potatoes
• dill pickles, chopped
• black olives, sliced or chopped
• eggs, hard-boiled and chopped (keep one to slice for top)
• onion salt
• celery salt
• mustard
• mayonnaise
• milk

1. Boil potatoes until soft.
2. Add onion salt, celery salt and milk.
3. Mash until no lumps.
4. Blend in mayonnaise, mustard, olives and eggs.
5. Blend in dill pickles (using pickle juice only if needed for desired consistency).
6. Slice one hard-boiled egg and arrange on top.
7. Serve warm or cold.
8. Tastes best after it is refrigerated for 24 hours.

mandarin oranges, pineapple chunks, marshmallows, coconut, sour cream, potatoes, dill pickles, black olives, eggs, onion salt, celery salt, mustard, mayonnaise, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1057420 (may not work)