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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Sue Starfas
Servings: 4
½ cup egg, hardboiled and chopped
1 cup potato, cooked and diced
1 cup beets, cooked and diced
1 cup green peas, cooked
¼ cup carrots, shredded
¾ cup yogurt, plain
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon cider vinegar
6 each scallions chopped
Mix all ingredients together in a large bowl. Cover, refrigerate to chill, and serve on a bed of lettuce or cabbage leaves.