1 medium apple, pared, cut into eighths, then each eighth cut into thin slices
1 French Dressing, to taste
1 Celery tips, for garnish
1 Sections of bright red apple, for garnish
Instructions
1. Boil potatoes until just tender when pierced with a knife tip, 15-20 min depending on size; drain and cool to room temperature. Cut into 1/2-inch (1.25 cm) cubes to yield 2 cups (about 300 g).
2. Pare the apple (remove the skin with a peeler or paring knife). Cut into eighths, then slice each eighth crosswise into thin slices approximately 1/8 inch (3 mm) thick.
3. Combine the cubed potatoes, finely cut celery, and sliced apple in a mixing bowl. Drizzle French Dressing over the mixture (marinating: coating the salad ingredients with an acidulated dressing to season them before serving) and toss gently to coat all surfaces evenly.
4. Allow the salad to rest for 10-15 min at room temperature so the potatoes absorb the dressing; the mixture should smell lightly of vinegar and the potato surfaces should appear slightly glossy.
5. Arrange the salad in a mound on a serving plate. Garnish with fresh celery tips placed around the base and sections of bright red apple on top or around the sides. Serve promptly or refrigerate, covered, for up to 4 hours.
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