Autumn Apple and Potato Salad
Carl Kleinebecker
ingredients
- 2 lbs small red potatoes, unpeeled, steamed and cut into 1/2-inch dice
- 3 large Fuji apples, unpeeled,
- cored and cut into 1/2-inch dice
- 1/2 cup golden raisins
- 1/2 cup Italian parsley,
- roughly chopped
- 1 1/2 cups blue cheese or
- ranch salad dressing
- 1/2 cup sour cream
- salt and pepper to taste
directions
- 1
Cook potatoes and once cooled cut into 1/2-inch dice.
- 2
Toss potatoes with all the ingredients and serve immediately.
- 3
To prevent discoloration of the apples, toss the slices with lemon juice before adding to the salad.
Source: Carl Kleinebecker
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