Potato Salad with Apples
Brighten up your summer gatherings with this refreshing Potato Salad with Apples! Combining tender baby potatoes, crisp green apples, and crunchy celery, this unique twist on a classic dish offers a perfect balance of creamy, tangy, and sweet flavors. Dressed in a zesty blend of mayonnaise, Dijon mustard, and apple cider vinegar, each bite bursts with freshness, complemented by the subtle sharpness of red onions and aromatic parsley. Ready in just 30 minutes, this easy-to-make recipe is ideal for picnics, barbecues, or as a light side dish. Serve it chilled for the ultimate fresh and vibrant experience that will have everyone coming back for seconds!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams Baby potatoes
- 2 medium Green apple
- 1 small Red onion
- 2 medium Celery stalks
- 4 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Wash and scrub the baby potatoes, then place them in a large pot. Cover with cold water and add a pinch of salt.
Step 2
Bring the water to a boil over medium-high heat. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
Step 3
While the potatoes are cooling, core and dice the green apples into bite-sized pieces. Leave the skin on for added texture and color.
Step 4
Finely chop the red onion and celery stalks. Chop the parsley as well, reserving a small amount for garnish, if desired.
Step 5
Once the potatoes are cool enough to handle, cut them into halves or quarters, depending on their size.
Step 6
In a large mixing bowl, combine the mayonnaise, Dijon mustard, and apple cider vinegar. Whisk until smooth and creamy.
Step 7
Add the cooked potatoes, diced apples, chopped onion, celery, and parsley to the bowl. Sprinkle with salt and black pepper.
Step 8
Gently toss everything together until well-coated in the dressing. Taste and adjust the seasoning if needed.
Step 9
Refrigerate the potato salad for at least 30 minutes to allow the flavors to meld.
Step 10
Serve chilled, garnished with the reserved parsley. Enjoy!
Nutrition Facts
| Serving size | (1146.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1076.2 |
| Total Fat 46.0g | 0% |
| Saturated Fat 4.2g | 0% |
| Cholesterol 60mg | 0% |
| Sodium 1539.7mg | 0% |
| Total Carbohydrate 163.5g | 0% |
| Dietary Fiber 18.3g | 0% |
| Total Sugars 47.6g | |
| Protein 13.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 161.2mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 2934.7mg | 0% |
Source of Calories