6 med. sized potatoes, boiled and cooled
3 med. sized tart apples
3 sour dill pickles
1 1/2 c. roast beef, cooked and diced
1 (6 oz.) sour cocktail onions
4 tbsp. vinegar (or more to taste)
4 tbsp. mayonnaise (or more to taste)
1/2 tsp. salt
Dash of pepper

Chop potatoes, apples and pickles into fine pieces. Add remaining ingredients. Mix well and pack into mold or bowl. Refrigerate for 3 hours, unmold on a bed of lettuce. Garnish with eggs, pickles and beets.