4 yukon potatoes, cut into bite sized pieces
1 JAZZ™ apple, diced into bite sized pieces
1 cup thinly sliced red onion
3 T finely chopped parsley
½ cup sour cream
¼ cup dijon mustard
2 tsp red wine vinegar
¼ tsp kosher salt
20 turns fresh cracked pepper
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.