One of these I hope.

Joe

TUNA CRUNCH SALAD
1 (6 oz.) can tuna, drained
1/4 c. sweet pickles, chopped
1 tbsp. onion, minced
1 to 2 tbsp. lemon juice
3/4 c. salad dressing
1 1/2 c. cabbage, shredded
1 1/4 c. potato chips, crushed
Combine tuna, pickles, onions, lemon juice and salad dressing. Cover and chill until ready to serve, then add cabbage and toss well. Heap in bowl and sprinkle with potato chips on top. Serves 5 to 6.

CRUNCHY TUNA SALAD
1/4 c. mayonnaise or salad dressing
2 tbsp. diced sweet pickles
1 tbsp. pickle juice
1 c. canned tuna, cut up
1/2 c. diced celery
1/2 c. chilled can peas, drained
1 c. potato chips
Toss together lightly except potato chips. Refrigerate until ready to serve. Toss potato chips with salad when ready to serve. Serve in lettuce-lined bowl or in tomato cups. Serves 4.

CRUNCHY POTATO CHIP SALAD
1 c. mayonnaise
2 tbsp. vinegar
2 c. finely shredded cabbage
1 (6 1/2 oz.) can tuna, drained and flaked
1/3 c. shredded carrot
1/3 c. chopped green pepper
2 tbsp. minced onion
2 1/2 c. potato chips
In medium bowl, combine mayonnaise and vinegar. Stir in cabbage, tuna, carrot, green pepper and onion. Cover; chill. Just before serving, add potato chips and toss lightly.

CRUNCHY POTATO SALAD
1 c. mayonnaise
2 tbsp. vinegar
2 c. shredded cabbage
1 (16 oz.) can tuna
1/3 c. shredded carrots
1/3 c. chopped green pepper
2 tbsp. minced onions
2 1/2 c. potato chips
Mix and chill. Add potato chips just before serving.