Jazz up your potato salad this summer with this super simple yet totally tasty recipe featuring our very own JAZZ™ Apples. It can be knocked up in less than 15 minutes and will provide you with the perfect accompaniment to lunch on a hot sunny day.
4 yukon potatoes, cut into bite-sized pieces
1 JAZZ™ apple, diced into bite-sized pieces
1 cup of thinly sliced red onion
3 tbsp finely chopped parsley
½ cup sour cream
¼ cup dijon mustard
2 tsp red wine vinegar
¼ tsp salt
20 turns fresh cracked pepper
Bring cold salted water 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.