JAZZ™ Apple & Mustard Potato Salad
- 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
Credit: Lorin Peters- @LorinMichel
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Serves
15
Prep Time
15 mins
Cooking Time
3 hours