Potato Salad with Apples
User Reviews
5
10 reviews
Excellent
Potato Salad with Apples
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This potato salad with apples has everything a stellar potato salad should have, including a creamy Dijon-mayonnaise dressing, crunchy pickles, and a few pleasant surprises, including tart green apple and fresh dill.
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Ingredients
- 2 pounds, 3 ounces red potato medium, or other all-purpose potatoes
- 10 ounces Granny Smith apple peeled, cored, and diced (about 2 apples, or other tart green cooking apples
- 1 medium red onion finely diced
- 6 gherkin diced, or to taste, or 3 dill pickles
- 1 to 3 tablespoons Dijon mustard
- 1 cup mayonnaise or more as needed, be sure to use one that has egg
- 1/2 teaspoon white pepper plus more if needed
- 1 tablespoon sea salt flakes plus extra if needed
- 1/3 cup apple cider vinegar plus more if needed
- 1/3 cup dill fronds finely chopped, loosely packed
Instructions
- Place the potatoes in a large pot, add enough cold water to cover, and set over medium heat. Slowly bring to a gentle boil. Cook until the potatoes are tender when pierced with the tip of a sharp knife, about 12 minutes.☞ TESTER TIP: When cooking your potatoes, be careful not to let a rapid boil creep in as it will break them apart and ruin your salad. (If that does happen, you can always turn them into a mashed potato— just add a lot of butter and crush them with a fork, then season with salt and cracked pepper.)
- Gently drain the potatoes and let cool.
- In a large bowl, mix all the remaining ingredients together.
- Once the steam has dried the potatoes a little and they’re cool enough to handle and, carefully cut them into rough walnut-sized pieces.☞ TESTER TIP: You want the potato pieces to maintain their shape rather than break when you do this, so use a gentle touch as you handle them.
- Add the potatoes to the bowl and, using a light touch, fold them into the dressing until completely coated.☞ TESTER TIP: If you’re using homemade instead of store-bought mayo, you may need to add more—up to 1 cup more—in order to stretch the dressing to coat the potatoes as homemade doesn’t contain all the emulsifiers as the jarred stuff.
- Taste and adjust seasoning as needed. Serve immediately or cover and refrigerate for up to several hours, which will cause the intensity of the mustard flavor to mellow and the rest of the flavors to meld.
Nutrition Information
Show Details
Serving
1portion
Calories
415kcal
(21%)
Carbohydrates
37g
(12%)
Protein
4g
(8%)
Fat
28g
(43%)
Saturated Fat
4g
(20%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
16mg
(5%)
Sodium
2030mg
(85%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 415kcal | 21% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 2030mg | 85% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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