This is my mom's recipe. I like the contrast between the sweet apples and the tangy olives. The roasted red peppers adds a nice hearty flavor. This is a great picnic item, it goes very well along veggie dogs and veggie burgers! and it's an entire meal if you add hard boiled eggs. If you find baby red potatoes, you can leave the skin on for a healthier version. Thank you mom, again.
- 2 pounds potatoes, any kind you like
- 2 tablespoons cider vinegar
- 1 teaspoon salt
- 2 carrots, cut in 1/2 inch pieces
- 1/2 cup yogurt or sour cream
- 1/2 cup mayonnaise (if you prefer you can use all mayonnaise)
- 1 red bell pepper, roasted and chopped
- 2 peeled apples (I like green or Fuji ones), cut in 1 inch pieces
- 1/2 cup green olives, chopped
- 3 scallions, chopped
- salt and pepper to taste
Cover the potatoes with salted cold water in a saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes. Drain in a colander and cool slightly. While potatoes are simmering, whisk together vinegar and salt in a large bowl until salt is dissolved. When potatoes are just cool enough to handle, peel potatoes(if you are using baby new potatoes, you can leave the skin on) and cut into 1-inch pieces adding to vinegar mixture as cut, and toss gently to combine. Let cool to room temperature. In a separate saucepan cook the carrots until just tender, with a bite to them (do not overcook), let them cool and add to the potatoes. Mix the yogurt or sour cream with the mayonnaise and add to the potatoes and carrots. Add remaining ingredients and salt and pepper to taste and stir gently to combine. Serve at room temperature or chilled.