Potato salad with apples is a tasty side dish, perfect for picnics, grilling or any other family gathering. Make it ahead and enjoy with anything you like.
The apples add an extra flavor as well as some crunchiness to the salad!
This post includes expert tips, answers to FAQs and serving suggestions.
How to make apple potato salad
Tools
- Medium pot – to cook potatoes in.
- Large mixing bowl – or serving bowl.
- Spatula – or wooden spoon to mix all the ingredients together.
- Chopping board & knife – to prep the ingredients.
- Small bowl & spoon – these can be omitted if you use the large bowl and throw everything there.
Ingredients
- Fresh produce – potatoes, apples, celery, onion
- Herbs – fresh parsley
- Condiments – mayonnaise, mustard, sugar
- Seasoning – salt, black pepper
The process
This can be done in stages – say you cook potatoes today, you whip up the salad tomorrow. Or you do everything in one day.
Either way, start with cooking whole potatoes with skin. Don’t overcook them. If you do, they will not hold their shape well and might turn into mash.
Cool them completely before removing their skin and cutting them into small cubes.
While waiting for them to cool or when they are cooking you can finely chop the onion, dice apples and celery. Mix together the mayonnaise mixture that contains mustard, salt, sugar and black pepper. Pour this over the potatoes, add parsley and mix well.
Chill the salad in the fridge for at least half an hour before serving.
Serving ideas
There are endless possibilities, and it all depends on what you like. Here are a few delicious options:
- Roast turkey
- Ham
- Fish – oven-baked fish or breaded and fried
- Schnitzel – whether it is chicken or pork
- Hot dogs
- Burgers
- Steak
- Grilled chicken thighs
Expert tips:
- It is best when the potato salad sits a few hours in the fridge so it has time to chill, and the flavors can blend together.
- To save time doing dishes you can mix all the ingredients in the large bowl instead of separately in a small one. If you do so, mix the “dressing” first and to this add apples, celery, potatoes.
- You can use any mustard you like.
- The quantities of apples and celery can be easily adjusted to your liking. The same goes for seasoning and the mayonnaise dressing.
Frequently asked questions:
Anny waxy potatoes are the best option. They are low in starch which means they hold their shape better!
Absolutely! It is easier when you divide the prep into stages so if this works for you better, then go ahead and do so.
This homemade salad should last up to 3 days when stored properly. That being said, there are many factors that can affect its quality from the ingredients to the length of time it is kept out of the fridge, room temperature, etc…
For that reason, always check – smell and taste before serving. Also, in summer, things go off faster than in winter so keep that in mind as well.
More potato salad recipes you might like:
Potato Salad with Apples
Ingredients
- 2 pounds potatoes (900 grams), see note 1
- 4 teaspoons salt
- 1 cup mayonnaise (250 milliliters), see note 2
- 2 tablespoons Dijon mustard
- ¼ teaspoon black pepper
- 1 teaspoon sugar
- 2 tablespoons parsley (finely chopped)
- 2 apples (large diced), see note 3
- 1 onion (small, finely minced), see note 4
- 3-4 celery sticks (about 1 cup), diced
Instructions
- Place whole unpeeled potatoes in a pot and cover with water. Add 3 teaspoons salt. Cook until soft but do not overcook. It is best to check several times for doneness. When ready, drain the water and let them cool completely. Then, remove their skins and cut into small cubes.
- In a large mixing bowl, combine mayo, mustard, salt, black pepper, sugar and parsley. Stir well. To this, add diced apples, minced onion, diced celery and cold cubed potatoes. Mix with a spoon or spatula until well combined.
- Chill in the fridge for at least 30 minutes or overnight before serving (see note 6)!
Notes
- You can use any potatoes you have on hand, but the waxy variety is great for potato salad.
- A combination of mayo and Greek yogurt can also be used. The ratio is up to you.
- Any variety will work. Use at least 2 cups of diced apples.
- White, yellow or red – use what you like.
- Cooking time may vary, depending on the size of your potatoes and their variety. So check regularly by inserting a knife or a metal cake tester if you have one – this is my favorite way of testing for doneness.
- This potato salad is a great make-ahead side dish. You can either cook the potatoes in advance and assemble the salad the following day or prep everything on day 1 and serve on day 2.
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