8 potatoes, boiled in jackets, cool, peel, dice
4 green apples, peeled, cored, diced
7 hard-boiled eggs, chopped (reserve 3 yolks for sauce)
1 1/2 c. cooked carrots, sliced
2 1/2 c. diced dill pickles
1 1/2 c. slightly cooked peas
1/2 c. pickled cocktail onions
1/2 onion, finely chopped
1/2 lb. marinated mushrooms, drained (save marinade)
Garnish: parsley, pepper, carrot slivers, olives

Combine potatoes, apples, eggs, and carrots in a large bowl. Add pickles, peas, onions and mushrooms. Season with salt, fresh pepper, olive oil, wine vinegar and small amount of mushroom marinade. Toss lightly, check seasoning. Add a few spoons of mayonnaise sauce and toss until blended. Check seasoning. Empty salad into very large bowl. Smooth top, press gently with fork until flat. Spread remainder of sauce. Garnish as desired.

MARINATE MUSHROOMS DAY AHEAD: 1/2 pound mushrooms, sliced. Cover with hot cider vinegar, 1 bay leaf, and 1 teaspoon pickling spices. Cover 24 hours.

MAYONNAISE SAUCE: Prepare just before using. Put 3 hard-boiled egg yolks, 7 tablespoons olive oil, 1 teaspoon sugar, 4 tablespoons lemon juice in blender. Blend on high until smooth. Add 1/4 cup sour cream, 1 tablespoon prepared French mustard, salt and pepper. Blend until thick. Serves 12.