Potato and Apple Salad

4-5 fist-sized waxy white or red-skinned potatoes, about 2 lbs.
1 Granny Smith apple
½ cup real mayonnaise
¼ cup light sour cream or Greek yogurt
2 Tbsp seasoned rice vinegar
1 tsp sundried tomato pesto (optional)
1 clove garlic, pressed
1 carrot, very finely diced
2 celery sticks, finely diced
Palmful parsley, minced
1 Tbsp finely diced Bermuda onion
½ tsp salt
Fresh ground pepper to taste

Cut potatoes in half width-wise and cover with cold water in a medium pot. Bring to a boil, add a dash of salt, reduce heat and simmer for about 15 minutes or until the potatoes are only just knife-tender. Drain in a colander and let cool. When cool enough to handle, peel and dice to about ½ inch.

Meanwhile, peel, core and dice the apple about ¼ inch. Mix well with the remaining ingredients except the potatoes. Gently fold in the potatoes. Allow to marinate at least half an hour.