APPLE, POTATO & EGG SALAD

5 small Yukon potatoes, peeled and cut into bite-sized cubes

2 large Golden Delicious apples; peeled, cored and cut into bite-sized cubes

1/4 cup sliced cornichons

1/2 cup canned corn kernels, rinsed and drained

3 eggs, hard-boiled, yolks and whites separated and chopped

3/4 cup light mayonnaise

1 tablespoon apple cider vinegar


Place the cubed potatoes in a pot and cover with salted water. Cook over medium high heat until the potatoes are tender, 10 to 15 minutes. Transfer the potatoes to a colander and let drain and cool a few minutes.

In a large bowl, combine the potatoes with the apples, pickles, corn and chopped egg whites.

In a small bowl, stir the egg yolks with the mayonnaise and apple cider vinegar.

Add the dressing to the salad and toss. Serve cold or at room temperature.

Serves 4