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Autumn Apple and Potato Salad

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I have a fundamental problem with salads that douse themselves with jarred dressings. However, I’m willing to overlook my snobbiness and just go with it for this recipe. Why? Because it’s delicious–though you can go easy on the dressing if you’d like.

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

Method
Cook potatoes and once cooled cut into 1/2-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.

 

-- Also published on MattBites.com 

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