1 c. shoestring potatoes
1 c. shredded carrots
1/4 c. minced onions
1 c. diced celery
1 c. tuna, salmon or chicken
1/2 c. salad dressing
Mustard to taste
Vinegar to taste
Cream

Vegetables can be prepared ahead of time and kept in plastic bag in refrigerator. Mix salad dressing, vinegar and mustard. Thin to desired consistency with cream. Mix dressing with vegetables and meat.

Just before serving, add 1 cup shoestring potatoes and toss together.