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New Potato and Apple Salad with Honey Mustard and Walnuts

Picnic 2 ½ lbs. red or yellow new potatoes, skinned
⅛ tsp. salt
½ cup walnuts
1 cup sour cream, light (or Greek-style yogurt)
¼ cup mustard
2 Tbsp. honey
1 Tbsp. vinegar, not distilled 
1 Granny Smith apple
1 bunch green onions, chopped

Dice potatoes into ½ to ¾“ cubes. Place in medium saucepot or small stockpot. Cover with cold water and add salt.

Bring potatoes to gentle boil, then turn down to a simmer. Cook until potatoes are tender, but still hold shape. Test potatoes for doneness after 10 to 12 minutes.

When potatoes are done, strain and cool on cookie sheet.

Toast the walnuts for 3 to 4 minutes in a 400° oven. Remove and cool. Then roughly chop nuts and set aside.

Whisk sour cream, mustard, honey and vinegar in large mixing bowl.

Dice apple into ½” or smaller cubes. Add apple and walnuts to the dressing and combine. Add onions and potatoes, combining all.

Yield: 10 servings

Nutritional information

Per Serving: 162 calories, 4g fat (23.2% calories from fat), 5g protein, 28g carbohydrate, 3g dietary fiber, 2mg cholesterol, 115mg sodium.  Exchanges: 1 ½ grain (starch), ½  lean meat, 0 vegetable, 0 fruit, ½ fat, ½ other carbohydrates.

Do’s and don’ts of potato salad

  • Don’t use warm ingredients. They can cause the salad to sour and greatly reduce shelf life.
  • Do use red or gold new potatoes. Baking potatoes are too starchy, falling apart easily.
  • Do cook potatoes on gentle heat, which will help maintain their shape.