|Celery||1 Cup (16 tbs), thinly sliced|
|Cooked peas||1 1⁄2 Cup (24 tbs)|
|Diced carrots||1 1⁄2 Cup (24 tbs), cooked|
|Potatoes||6 Cup (96 tbs), cooked and cubed|
|Diced beets||1⁄2 Cup (8 tbs), cooked|
|Canned tuna||6 Ounce, drained|
|Chopped boiled ham||1 Cup (16 tbs)|
|Mayonnaise||2 Cup (32 tbs)|
|Anchovies||1 Can (10 oz) (Flat Variety)|
|Anchovies||1 Can (10 oz) (Rolled Variety)|
|Cornichons||3 Small, thinly sliced (Miniature Cucumber Pickles)|
In a large mixing bowl combine all the vegetables, except the beets.
Add the tuna and ham.
Stir in the mayonnaise, mixing gently but thoroughly.
Add the beets.
Transfer to a serving platter.
Garnish with the anchovies and pickles.
This salad can be prepared a day in advance, covered with plastic wrap and refrigerated until serving time.