Potatoless Salad recipe

8 servings

3 eggs

1 (16 ounce) package saltine crackers

1 cup chopped onions

1 cup diced celery

1 cup diced sweet pickles

1/2 cup diced dill pickles

1/2 cup sliced green olives

1 cup chopped black olives

1/2 cup chopped green onions

Place eggs in a saucepan and cover with cold water.

Bring water to a boil and immediately remove from heat.

Cover and let eggs stand in hot water for 10 to 12 minutes.

Remove from hot water, cool, peel and chop.

In a large bowl, break up crackers with a spoon.

Add onions, celery, sweet pickles, dill pickles, green olives, black olives and green onions and stir all together.

If desired, stir in a small amount of the salad dressing of your choice.

Serve chilled.