Ingredients
2ea Scallions chopped
1ea Delicious apple cored w/skin
1ea Green tart apple cored w/skin
4ea Red skin potatos lg.
1/2lb Chicken meat cubed 1/2
1ea Carrot lg. scraped
3/4c English peas
1ea Orange peeled
3ea Hard boiled egg yolks
3tb Olive oil
3/4c Mayonaise
3/4c Sour cream or plain yogurt
2tb Cider vinegar
1/2ts Salt
1/4ts White pepper ground
1tb White wine vinegar
2tb Parsley fresh chopped
1tb Dill fresh chopped


Method
Chop apples but do not peel. Boil the potatos, drain, peel, and cut into cubes 1/2" in saize. Boil the carrot until just getting tender. remove and cut into rounds 1/4" in thickness. Boil peas in the salted water from the potatos for 5 minutes and drain. Section the orange, remove the section membranes, and cut into 1" chunks. Mix the fruit and vegetables together with the cooked chicken cubes. Press the egg yolks through a seive and mix with 2 T of olive oil until a smooth, creamy paste is formed. Stir in 2 T of the cider vinegar & 1/2 cup each of the mayonaise and the sour cream/yogurt. Season to taste. Pour the dressing over the warm vegetables, toss, and cover. refrigerate for 8-12 hours. Turn out onto large plate or bowl. Mix the remaining ingredients together except for the parsley & dill. Pour over the salad and sprinkle the dill & parsley over this. Serve on bed of lettuce leaves or red cabbage leaves.