4 med. boiling potatoes, cubed
1 lg. carrot, 1 inch slices
2 tbsp. olive oil
2 tbsp. Dijon-style mustard
1-2 tbsp. red wine vinegar
1 tsp. sugar
1 med. tart apple (Granny Smith)
1 c. cabbage, grated
Salt and pepper to taste

Cook potatoes and carrot until crisp-tender, about 15-20 minutes. Drain and rinse under cold water until cool enough to handle. While vegetables cook, prepare rest of salad.

Combine oil, mustard, vinegar and sugar in small jar with tight fitting lid; shake until sugar is dissolved. Cut apple into small pieces. Shred cabbage.

Combine potatoes, carrot, apple, cabbage and dressing in large bowl; toss well. Add salt and pepper to taste. Cover and refrigerate, tossing occasionally, at least 5 hours (best if made 1 day ahead). Keeps for 3 days.