• Servings

  Makes: 4 servings of potato salad

INGREDIENTS

• 4 yellow-fleshed potatoes, cut into bite sized pieces
• 1 JAZZ™ apple, diced into bite sized pieces
• 1 cup thinly sliced red onion
• 3 tbsp finely chopped parsley
• 1/2 cup sour cream
• 1/4 cup Dijon mustard
• 2 tsp red wine vinegar
• 1/4 tsp kosher salt
• 20 turns fresh cracked pepper

METHOD

• Bring cold salted water (should taste like the ocean) and diced potatoes to a boil. Boil until tender
• Right before the potatoes are ready to be drained, stir in the sliced onion and let boil for another 30 seconds
• Drain in a colander
• In a large mixing bowl, whisk together sour cream, mustard vinegar, salt, pepper, and parsley
• Gently stir in cooked potatoes and onions and either serve warm or let chill in refrigerator