2 lbs small red potatoes, unpeeled, steamed and cut into ½-inch dice
3 large Fuji apples, unpeeled,
cored and cut into ½-inch dice
½ cup golden raisins
½ cup Italian parsley,
roughly chopped
1½ cups blue cheese or
ranch salad dressing
½ cup sour cream
salt and pepper to taste
Cook potatoes and once cooled cut into ½-inch dice.
Toss potatoes with all the ingredients and serve immediately.
To prevent discoloration of the apples, toss the slices with lemon juice before adding to the salad.
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