8 medium potatoes (do not use baking potatoes), boiled, peeled and diced
1/2 lb. mushrooms, sliced and marinated for 24 hours in hot cider vinegar and 1 tsp. pickling spice
8 hard-boiled eggs, diced (reserve three of the cooked yolks)
4 medium Granny Smith apples, diced
2 cups dill pickles, diced
1 1/2 cups cooked or canned peas
1 1/2 cups cooked carrots, diced
1 cup finely chopped onion

Drain the mushrooms and combine in large bowl with other ingredients except the three egg yolks. Season to taste with salt and pepper and a light dressing of olive oil, wine vinegar, and drained mushroom marinade (omit the pickling spices).

Blend the three egg yolks, 6 T olive oil, 4 T lemon juice, 1 1/4 cup plain yogurt and 1 T mustard in a blender. Season with salt and pepper to taste. Add by spoonfuls to the salad until to becomes as creamy as desired. Garnish with colorful fresh vegetables (e.g. brightly colored pepper strips, carrot swirls, parsley).