My husband dislikes salads, but he always finishes this particular one!

1. Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
2. In a large bowl, combine the cooled potatoes and sliced apples.
3. In a separate small bowl, whisk together the yogurt or mayonnaise, lemon juice, Dijon mustard, salt, and pepper.
4. Pour the dressing over the potato and apple mixture, tossing gently to coat.
5. Sprinkle the chopped parsley over the salad and toss lightly.
6. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Variations & Tips
For a tangier flavor, try using Greek yogurt instead of regular yogurt or mayonnaise. You can also add a handful of chopped walnuts or pecans for added crunch. If you prefer a bit of spice, consider adding a pinch of cayenne pepper to the dressing. For a more colorful presentation, use a mix of red and green apples. This salad can also be made ahead of time and stored in the refrigerator for up to two days, making it a convenient option for meal prep.