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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