The sweet crispiness of the apples and the tang of vinegar give this potato salad a special lift. It's named after Normandy, famous for its apples and for its apple brandy, Calvados.

Ingredients

　　2 pounds yellow-fleshed potatoes such as Yukon Gold

　　3 tablespoons cider vinegar

　　2 Granny Smith apples

　　1 tablespoon fresh lemon juice

　　1 cup apple juice

　　1/2 cup well-chilled heavy cream

　　1/2cup mayonnaise

　　2 tablespoons coarsely chopped fresh flat-leafed parsley leaves

　　1 teaspoon Calvados (French apple brandy; optional)

　　freshly ground black pepper to taste

　　In a 3-quart kettle cover potatoes with cold salted water by 2 inches and simmer until potatoes are tender but resist when pierced with a fork, about 20 minutes. Drain potatoes in a colander. When potatoes are just cool enough to handle, peel and cut into 1/4-inch-thick rounds. While potatoes are still warm, layer one third in a large serving dish or bowl and drizzle with 1 tablespoon vinegar. Season potatoes with salt and pepper. Continue layering in same manner with remaining potatoes and vinegar, seasoning with salt and pepper. Peel, quarter, and core apples. Cut quarters crosswise into 1/8-inch-thick pieces and in a bowl toss with lemon juice. In a small saucepan simmer apple juice until reduced to about 3 tablespoons. In a bowl beat cream until it just holds soft peaks and gently but thoroughly fold in reduced apple juice, mayonnaise, parsley, Calvados, and pepper. Season sauce with salt and gently toss together with potatoes and apples.