5 apples, cored, and cut 1/8″ half-moon slices
2 lb red potatoes, cut into 1/8″ half-moon slices
1/2 cup diced celery, diced
1 cup mayonnaise
1/4 cup rice vinegar
2 teaspoons sugar
1 cup applesauce
1 pinch freshly-ground black pepper
1 pinch salt
1 teaspoon lemon juice
1 teaspoon thyme
1 teaspoon basil
Cook potatoes in pot of boiling water until tender. Remove, strain and cool.
Add remaining ingredients to cool potatoes and refrigerate.