4 chopped boiled eggs
3/4 c. grated carrots
1 (16 oz.) can salmon
1/4 c. cream
1 sm. onion, chopped fine
3/4 c. chopped celery
1 c. mayonnaise
1 can shoestring potatoes

Mix together eggs, onion, carrots, celery, salmon, and mayonnaise mixed with cream. Refrigerate. Just before serving, mix in shoestring potatoes.