Cut potatoes into ½" dice. Place a medium pot with potatoes covered by water to a boil over medium-high heat. Once boiling, cook until fork-tender, 7-9 minutes. Once potatoes are tender, drain in a colander. Transfer to a mixing bowl. While potatoes cook, peel apple, quarter, and remove core. Cut into ¼" slices. Trim and thinly slice green onions, keeping white and green portions separate. Peel and halve shallot. Slice thinly.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add shallot to hot pan and stir occasionally until beginning to brown, 3-4 minutes. Stir in apple and ¼ cup water. Cook undisturbed until water is almost entirely evaporated, 2-3 minutes. Then stir occasionally until apple is tender, 3-4 minutes. _If pan is dry, add up to 2 Tbsp. water as needed. Remove from burner. Transfer apple to a bowl or plate and cover with foil. Wipe pan clean and reserve. While apples cook, prepare potato salad.

Add mustard, white portions of green onions, and a pinch of salt and pepper to potatoes. Stir to combine. Cover and set aside.

In another mixing bowl, combine ground beef, 1 Tbsp. garlic aioli (reserve remaining for buns), and a pinch of salt and pepper. Form into two evenly-sized patties. Return pan used to cook apples to medium-high heat. Add patties to hot pan. Cook until lightly charred and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes per side. Remove from burner. Top patties with cheese and let melt. Transfer patties to a plate and tent with foil. Wipe pan clan and reserve.

Return pan used to cook patties to medium-low heat. Add pretzel buns, cut side down, to hot pan and press gently. Cook undisturbed until lightly toasted, 1-2 minutes. Remove from burner. Taste potato salad, and add a pinch of salt and pepper if desired. Plate dish as pictured on front of card, spreading remaining garlic aioli on top bun. Top bottom bun with patty and apples and top bun. Garnish potato salad with green portions of green onions. Bon appétit!