- 5 apples, cored, and cut 1/8" half-moon slices
- 2 lb red potatoes, cut into 1/8" half-moon slices
- ½ cup diced celery, diced
- 1 cup mayonnaise
- ¼ cup rice vinegar
- 2 tspn sugar
- 1 cup applesauce
- 1 pinch freshly-ground black pepper
- 1 pinch salt
- 1 tspn lemon juice
- 1 tspn thyme
- 1 tspn basil
- Cook potatoes in pot of boiling water until tender. Remove, strain and cool.
- Add remaining ingredients to cool potatoes and refrigerate.
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Restaurant Favorites at Home: A Best Recipe Classic The editor and founder of Cooks Illustrated magazine and his devoted staff turn their culinary skills to the deconstruction of complicated restaurant recipes in this solid cookbook, which captures "the magic of five-star recipes without the madness of their execution." Read more.......... |