24 oz.
“1 bite” potatoes
1 tsp.
salt
½
medium white onion, diced
2
stalks celery, diced
1 c.
light mayonnaise
1/8 c.
cider vinegar
½ tsp.
celery seed
¼ tsp.
cayenne pepper
1
medium apple, diced
2
tbsp. fresh parsley, chopped
Salt
and pepper to taste
In medium sauce pan bring potatoes and salt to boil; simmer
14-17 minutes or until fork tender.
 |
| Potatoes say "Geaux Tigers!" (Because... they're purple and gold. And all.) |
Remove from heat, drain and set aside.
While potatoes are boiling chop the onion, celery, apple,
and parsley.
 |
| Chippity-chop! |
In a small bowl, add mayonnaise, vinegar, celery seed, and
cayenne pepper; stir until smooth like dressing.
 |
| Mayonnaise? Psh. |
 |
| Celery seed omitted. Mostly because it's expensive. |
 |
| But we got on pretty well without it. :) |
Add onion, celery, apple and
parsley to mayonnaise mixture, tossing to coat. Taste and season with salt and
pepper.
 |
| It's a cumbersome stir. |
When potatoes are cool, fold into mayonnaise mixture.
 |
| We didn't wait for them to cool. It's all about the instant gratification. |
Refrigerate for several hours or until ready to serve. Can be made a day in
advance before serving.
 |
| Served with homemade barbecue chicken and garlic bread, and some storemade coleslaw. Summer days, driftin' away. |
My Rating: 4/5 "Loved the tang of the pepper - and I'm not normally wowed by cayenne, to be honest. The apples had a nice, fresh flavor. The only thing keeping this from being a 5/5 for me is that I'm not big on potatoes."
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