What you'll need:     4   red potatoes, peeled and diced   2   celery stalks, chopped   2   apples, peeled and diced   6   slices ham, cut into small bits   2   carrots, cooked and chopped   ½   cup green peas, cooked   3   eggs, cooked hard-cored, chopped   ½   lb shrimp, peeled, cooked and chopped to bite size   2   tablespoons white or rice vinegar   ½   cup mayonnaise

Directions:     1.   In stockpot, fill with water to just half-inch above potatoes. Cover and bring to a boil; reduce heat. Continue to cook 25 minutes or until tender; drain.    2.   In large glass bowl, add all the ingredients except eggs and potatoes, mix well. Stir in potatoes and eggs. Cover and refrigerate 2 hours or until chilled.   3.   Serve. Make 6 servings.       Tip:   Always use clean cutting board and knife to avoid food contamination