Fruit Salad - cooking recipe

Ingredients

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

Preparation

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