We continue to get a steady stream of potatoes over the summer months, but the last thing I feel like eating when it's hot outside (and you don't have AC) is a hot potato--boiled, scalloped, fried, or baked.
My husband mentioned a potato salad that had apples in it, and it sounded great to me. So, I did a search for such a recipe and found this great one on Epicurious. I made a lot of variations to this dish, so see my notes in italics below. The reviews fared well for the original recipe, so I wanted to include it, too.
6 large potatoes
1/2 tsp dill
1/2 c. French dressing made with cider vinegar plus 1/2 tsp dry mustard (I didn't have the dressing, so I used about 1/4 c. cider vinegar with dry mustard--worked really well!)
1/4 c. minced onion (raw onions don't agree with my tummy, so I omitted this)
2 apples (recipe calls for red, I used Granny Smith), unpeeled but cored and diced
1 c. diced celery
6 hard-cooked eggs, chopped (I didn't include this)
5 tbs. chopped parsley
1 1/2 c. mayonnaise (I used only 1/2 c., then another 1 c. plain yogurt)
1/2 c. sour cream (I did not include this)
Salt and pepper
Cook the potatoes in their skins with the dill; peel and dice them and marinate them while still hot in the French dressing. Add the onion and let stand until cold - at least an hour - while you prepare the rest of the ingredients. Combine potato-onion mixture with remaining ingredients, including mayonnaise blended with sour cream. Season with salt and pepper to taste.