Fruit Salad Recipe

Name: Fruit Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 small cans mandarin oranges, 2 small cans pineapple chunks, 4 c. mini marshmallows, 2 c. shredded coconut, and more.

Yes, Fruit Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fruit Salad

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