Frankfurter Salad

Make the beet, covered with water for 2 hours, then peel and cut into slices. Rinse the potatoes and cook them in their skins covered with salted water for 30 minutes, then drain the water. Cool the potatoes for 10 minutes, peel and cut into slices. Peel the apples, remove the core and cut the apple pieces into thick slices. Mix the red cabbage with the potato slices, beet and apple slices. Peel the eggs and cut them into slices. Mix the two salad dressings, add the sugar and pour the mixture over the dressed salad. Leave the salad at room temperature for 10 minutes with the lid closed and decorate with the egg slices before serving.

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