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.