Apple & Potato Salad - Second Harvest

Ingredients

• 2 lbs. russet potatoes
• 1/4 cup low fat mayonnaise
• 1 tbsp. cider vinegar
• 1 tbsp. Dijon mustard
• 1 tbsp. neutral-flavored oil, like grape seed or vegetable
• 2 stalks celery, finely chopped
• 1/2 cup green onion, chopped
• 2 apples, cored and cut into 1/2 inch chunks
• Salt and pepper to taste
• Cut potatoes into 1-inch chunks
• Drain and allow to cool for 30 minutes.
• In a large bowl, whisk together mayonnaise, vinegar, mustard, and oil.
• Add celery, green onion, apples and potatoes. Toss to coat with dressing.
• Add the celery, green onions, and apples along with the cooled potatoes.
• Stir and serve.