Ingredients

The following ingredients have 4 Servings
  • 1.5 lb creamer potatoes (cut into quarters)
  • 1 red apple (cored and diced)
  • 2 celery ribs (sliced)
  • 2 green onions (chopped)
  • 2 tbsp chopped parsley
  • 1/2 cup sour cream ((or plain Greek yogurt))
  • 1 tbsp Dijon mustard
  • 1 tbsp unpasteurized honey
  • 1 tsp lemon juice
  • 1/2 tsp salt ((I use Himalayan salt))
  • 1/4 tsp ground white pepper
  • 2/3 cup feta cheese (crumbled)
  • 1/3 cup walnuts (chopped)

Instruction

  • Cook the potatoes until fork tender in plenty of salted water, then drain them and let them cool completely to room temperature. (You could put them in the fridge to speed up the process and even leave them in there to chill completely, or until you are ready to use them).
  • Meawhile, prep the other ingredients and make the dressing by combining the sour cream (or yogurt), Dijon mustard, honey, lemon juice, salt and pepper in a mixing bowl, then whisk vigorously until well combined.
  • Place the cooled potatoes, red apple, celery, green onions and chopped parsley in a large bowl. Pour the creamy dressing right in and give everything a gentle toss, until well combined.
  • Delicately stir in the crumbled feta cheese and walnuts and serve immediately or refrigerate for a few hours to allow flavors to meld.
  • Leftovers will keep in the refrigerator for up to a few days.