Potato Salad

( serves: 3-5 )

Ingredients:

• Potatoes – 5-6 medium
• Pickles- 1-2 medium-sized, cut into medium dice
• Apple – 1 Green, cut into medium dice
• Onion- 1, minced, or 2-3 spring onions, snipped finely
• Chives – 3-4 snipped finely, plus more for garnish
• Capers – 2-3 teaspoons, rinsed, optional

Dressing:

• Sour cream – 1 1/2 cups
• White wine vinegar – 1 Tablespoon
• Mustard – 1-1/2 Tablespoons (Dijon)
• Honey – 1-1/2 teaspoons
• Salt and fresh ground black pepper, to taste
• Garlic – 1-2 small cloves, finely chopped

Procedure:

• Peel and dice the potatoes. Place in a pot with enough water to cover them.
• Add salt and one teaspoon of white wine vinegar.
• Boil until the potatoes can be pierced easily with the point of a knife. (approx. 7 minutes)
• Then, cool to room temperature. If pressed for time, you can shock the cooked potatoes in an ice bath and then quickly drain.
• Add the potatoes and the next 5 ingredients to a mixing bowl.
• Whisk together the dressing ingredients and pour over the potato mixture.
• Let marinate for at least an hour in the refrigerator. Garnish with additional chives just before serving.