In a steamer set over boiling water steam the potatoes, cut into 1/2-inch dice, covered, for 7 to 10 minutes, or until they are tender, and let them cool. In a large bowl combine the apples, cut into 1.2-inch dice, with the potatoes, the celery, and the scallion. In a small bowl whisk together the lemon juice, the mustard, the sugar, the parsley, the cream, the salt, and freshly ground black pepper to taste. Pour the dressing over the potato mixture and toss the salad gently but thoroughly. Serves 4. Gourmet February 1990
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|Serving Size: 1 Serving (551g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 200 (80%)|
|Amt Per Serving||% DV|
|Total Fat 22.2g||30 %|
|Saturated Fat 13.8g||69 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 81.5mg||25 %|
|Sodium 26.9mg||1 %|
|Potassium 162.7mg||4 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 12.2g|
|Protein 2g||3 %|
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Calories per serving: 251
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