Recipe: Spanish Salmon Salad

Spanish Salmon Salad
In puerto Rico we do this salad with tuna also.

1 (7oz) can red salmon, discard bones and skin
12 oz container cream cheese, at room temperature
4 tablespoons real mayonnaise
1 large potato, boiled and cut into small squares
1 large apple, chopped
1 small can mixed vegetables
1 hard boiled egg, chopped (optional)
Salt and pepper to taste

Combine salmon, cream cheese and mayonnaise. Add all remaining ingredients and mix well. Put into a salad mold and refrigerate at least 2 hours. Un-mold into a platter of mixed greens and decorate with red pimentos, pimento-stuffed olives, tomato wedges. Serve with crackers. Melba rounds are especially good. This recipe can be doubled, tripled, and so on.