2 c. cooked, diced, peeled potatoes
2 c. diced, unpeeled apples
1 tbsp. lemon juice
1 pickled gherkin, chopped
1/4 c. minced green onion
1 tbsp. capers
1/2 c. mayonnaise
1/2 tbsp. Dijon-style mustard
1/2 tsp. salt
Sliced green onion and capers for garnish

TIPS: Small red new potatoes are best for salads because they don't crumble when sliced. Boil them unpeeled. Then peel, dice, and add dressing while still warm for best flavor.

Combine the potatoes with the apples. Sprinkle with lemon juice to keep apples from turning dark. Blend in gherkin, green onion and capers. Mix mayonnaise, mustard and salt. Add to potato mixture and blend thoroughly.

Turn into serving bowl. Chill until serving time. Garnish with sliced green onion and capers.