Source: Food Stamp Nutrition Connection

Colorful salad with potatoes, beets, peas, hard boiled eggs and apples in a vinaigrette dressing.

Servings

4.0
4 each  medium potatoes 3.0
3 cup  cooked sliced beets 1.0
1 cup  fresh green peas 3.0
3 each  Eggs, hard boiled, medium 1.0
1 each  medium apples 1.0
1 tsp  fresh lemon juice 2.0
2 tbsp  olive oil 3.0
3 tbsp  vinegar 1.0
1 tbsp  sugar

1. Boil the potatoes in 2 cups of water in a deep kettle. Cover and cook over moderate heat for about 20 minutes until the potatoes are tender.
2. When thoroughly cool, dice potatoes and place in a big bowl.
3. Add diced beets
4. Set aside 1/4 cup of peas for garnishing and add the rest to the bowl.
5. Save 1 egg to use as a garnish. Chop the rest and add to the bowl.
6. Peel the skin off the apple and remove the core. Cut the apple into small pieces, place in a small bowl and sprinkle with lemon juice. Add apple to the salad.
7. Add the vinegar, olive oil and sugar.
8. Mix thoroughly. Chill and serve.