2 hard boiled eggs, chopped
1 - 6 oz can of solid white tuna, chopped
1/2 lb. elbows cooked
Approx.2 tablespoons mayonaise
spices I use:

Cajun Spice
Salt/Pepper
1/2 Tsp dry mustard

Mix all together, and garnish with a little paprika for color. Since the cajun spice is a bit hot, I only use a little bit, and if anyone wants more, they can add it. Sometimes I substitute Swansons canned chicken for the tuna.

Submitted by Patricia Mack

6 chicken breast halves pre-grilled
1 head of lettuce
1 cup almonds
1/3 cup poppy seeds
1 lg. Can chow mein noodles
Mandarin oranges

Submitted by Sonya Marvel

6 Hard Boiled Eggs chopped
10-15 med sized potatoes peeled & cooked
1 med sized onion
3 Dill Pickles chopped
About a half a jar of Miracle Whip or Mayonnaise.
2 1/2 tbsp of table mustard
1 tsp of salt
1 tsp of pepper

Submitted by Beckie Clymo

Boil 5 pounds of potatoes, cool, peal, add 1 doz boiled eggs, chopped-up, 1 Tbs. of vinegar, 1 pinch of seasoned salt, garlic, Italian seasonings, chives, garlic salt, celery seed, and oregano. Add 1 lg. bottle of mayonaise to it. Add 1 bag of celery, chopped up, mix together, add some paprika, on the top with some egg slices to garnish it.

By Linda Morton, gypsy, Heather's Mom

8 medium white pototoes
1/2 cup minced onion
1 cup dijonaise
1 sm jar marinade Artichoke Hearts
1 jar green olives w/pimientos
8 chopped/boiled eggs
Salt
Pepper
Celery Salt
Pinch of Sugar

Peel and dice 8 medium size white potatoes uniformly. Slow cook till easily pierced with fork, but still firm. Rinse immediately with cold water so they don't continue to cook (Don't want them mushy.) In separate (large) bowl mix: 1/2 cup minced onion, 1 cup dijonaise (or mix mayonaise and brown mustard) 1 small jar of marinade artichoke hearts finely chopped, using about half the juice from the jar. Drain and dice small jar of green olives with pimientos. 8 chopped/boiled eggs. 6-7 peeled and finely chopped dill pickles. Stir mixture and season to taste (salt, pepper, celery salt, pinch of sugar,etc.) Then add the potatoes, stirring in carefully. Cover and chill for several hours, periodically turning the entire mixture without mushing the potatoes.

*Note - the volume of 'sauce' will depend on how moist you like your potato salad. This takes a little experimenting.

By Jeanne Pitts

1 can light red kidney beans
1 can dark red kidney beans
1 can black beans
1 can garbonzo beans (chick peas)
1 can corn
1 jar salsa

Submitted by Arlene Jacobs

Submitted by Deb Alleman

1 snicker bar (per apple)
Tub Cool Whip

Core and dice your apples to bite size pieces. Dice up Snicker bars to bite size pieces. Fold in Cool whip to just cover apples and snicker bars. Chill and serve. This is fast, easy and a kid pleaser.

Submitted by Niki - MyAngelRoo@aol.com

Cut up 10- 20 or more fresh plum tomatoes. Dice a ripe mango(s) - it depends on how many tomatoes you use. Dice small pieces a small mild onion. Add one or two cut up kiwi - for color. Toss at the last minute with your favorite Italian salad dressing- don't use too much.

Submitted by Ginny - Tomgineric@aol.com

Use package slaw - I use two. Drain a medium can of diced pineapple, or use fresh. Drain a can of mandarin oranges. Cut up red or green seedless grapes. Cut up apple(s) and soak in the pineapple juice so it does not turn brown. Dice celery. Add chopped nuts, - your favorite. Toss all of this. Fold in one jar of Slaw dressing. Drain dressing off salad right before you serve, if you end up with too much liquid. You can make this several hours, or the night before.

Submitted by Ginny - Tomgineric@aol.com