Recipe by Rebecca Dienner for The FruitGuys
INGREDIENTS
2 apples, sliced into bite-sized pieces (peels optional)
1 cup potatoes, thinly sliced into bite-sized chunks about 1/4-inch thick
1/2 cup carrots, thinly sliced on the diagonal about 1/4-inch thick
1/4 cup onion, minced or very thinly sliced
1/4 cup celery, thinly sliced or chopped (optional)
1/3 cup chopped walnuts (optional)
2 cups salad greens (optional)
Dressing
3/4 cup crème fraîche, sour cream, mayonnaise, or Vegenaise
2–3 tablespoons white wine vinegar or lemon juice
2 tablespoons fresh parsley, or 2 teaspoons fresh rosemary, chopped
1 teaspoon sugar or honey
Salt and pepper to taste
PREPARATION
- Boil carrots and potatoes in a medium pot of water until soft when pierced with a fork, but not mushy, about 10 minutes.
- Drain potatoes and carrots.
- While they cool, vigorously whisk together dressing ingredients in a large bowl.
- Add apples, celery, cooled carrots, and potatoes.
- If desired, serve over a bed of greens and sprinkle with walnuts.
Serves 4 as a salad entrée. Prep time, 10 minutes; cook time 10–15 minutes.