Delicious Potato Salad with Apples

If you ask me, potato salad needed a fresh spin.

This updated take on the classic picnic side dish brings together crisp apples and tender potatoes in a way that just makes sense. The sweet-tart fruit adds unexpected crunch alongside the creamy potatoes and smooth dressing.

It’s mixed with celery for extra texture and tossed in a light mayo-based dressing that lets both main ingredients shine. A sprinkle of fresh herbs and a touch of Dijon mustard tie all the flavors together.

It’s a crowd-pleasing twist that works just as well at summer cookouts as it does at fall gatherings.

What Kind of Potatoes Should I Use?

For potato salad, waxy potatoes are your best friend since they hold their shape well after cooking and won’t turn mushy. Red potatoes, Yukon Golds, or New potatoes are all excellent choices that will give you those perfect, firm chunks that make a great potato salad. If you’re using red potatoes, you can leave the skins on for extra color and nutrition – just be sure to scrub them well first. When cooking your potatoes, start them in cold water and simmer until they’re just tender when pierced with a fork – overcooking them will make your salad fall apart. A good test is when you can easily slide a knife through them but they’re not falling apart on their own.

Options for Substitutions

This potato salad recipe is pretty flexible and you can try these easy swaps:

• Potatoes: Any waxy potato variety works great here – try red potatoes, fingerlings, or new potatoes. Just avoid using russet potatoes as they can get too mushy.
• Mayonnaise: Not a mayo fan? You can use half mayo and half Greek yogurt, or go for all Greek yogurt for a tangier, lighter version. Just know the texture will be a bit different.
• Dijon mustard: Yellow mustard or whole grain mustard work fine too. If using yellow mustard, you might want to add a little less since it’s stronger.
• Apples: Any crisp apple works well – Honeycrisp, Granny Smith, or Fuji are great choices. You could also swap the apples for pears or even diced pickles for a more traditional taste.
• Celery: If you’re not a celery fan, try diced water chestnuts or radishes for that same nice crunch.
• Parsley: Feel free to use dill, chives, or green onions instead. Each will give the salad its own tasty twist.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato salad is overcooking the potatoes – they should be fork-tender but still hold their shape, so check them frequently during cooking and drain them immediately when done to prevent mushiness. Another common error is not letting the potatoes cool completely before mixing with mayonnaise, which can make your salad greasy and cause the mayo to separate, so give them time to reach room temperature first. To keep your apples from browning, toss them in a bit of lemon juice before adding them to the salad, and add them last to maintain their crunch. For the best flavor development, let the finished salad chill in the fridge for at least an hour before serving, but don’t forget to taste and adjust the seasoning right before serving since cold temperatures can dull the flavors.

What to Serve With Potato Salad?

This apple-studded potato salad is perfect for all your summer cookouts and pairs wonderfully with classic grilled favorites. Fire up the grill for some juicy hamburgers, hot dogs, or barbecue chicken – the creamy, tangy potato salad makes an excellent side dish for any of these. For a casual backyard gathering, I love serving it alongside some corn on the cob and a simple coleslaw. If you’re bringing this to a potluck or picnic, it tastes great next to pulled pork sandwiches or grilled bratwurst, and don’t forget to add some crunchy dill pickles on the side!

Storage Instructions

Keep Fresh: This potato salad needs to chill out in the fridge! Place it in an airtight container and it’ll stay good for up to 3-4 days. The flavors actually get better after a day as everything mingles together. Just give it a quick stir before serving to remix all those tasty ingredients.

Make Ahead: Want to prep this in advance for a party? You can make it up to 24 hours before serving. The apples might brown a bit, but the mayo coating helps prevent this. If you’re super concerned about the apples, you can add them just before serving.

Food Safety: Since this salad contains mayo, don’t leave it sitting out at room temperature for more than 2 hours (or 1 hour if it’s over 90°F outside). When serving at a picnic or BBQ, try nestling the serving bowl in a larger bowl filled with ice to keep it cool.

Preparation Time	20-30 minutes
Cooking Time	20-30 minutes
Total Time	70-90 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 10-15 g
• Fat: 130-150 g
• Carbohydrates: 220-240 g

Ingredients

For the potatoes:

• 3 tsp salt
• 2 lb potatoes (Yukon Gold or red potatoes work best)

For the dressing:

• 1 tsp sugar
• 1 cup mayonnaise (I prefer Hellmann’s for this recipe)
• 1/4 tsp black pepper (freshly ground for better flavor)
• 2 tbsp dijon mustard
• 2 tbsp finely cut parsley

For the salad mix-ins:

• 2 large apples (Honeycrisp or Fuji, diced into 1/2-inch pieces)
• 3 to 4 celery sticks (diced into 1/4-inch pieces for good crunch)
• 1 small onion (finely minced, about 1/4 cup)

Step 1: Cook the Potatoes

Place whole unpeeled potatoes in a pot and cover them with water.

Add 3 teaspoons of salt to the pot.

Bring to a boil and cook the potatoes until they are soft, but be mindful not to overcook them.

It’s best to check several times for doneness by inserting a fork into the potatoes.

When they are ready, drain the water and let the potatoes cool completely.

Step 2: Prepare the Potatoes

Once the potatoes have cooled, remove their skins carefully.

Cut the peeled potatoes into small, uniform cubes.

This will ensure an even texture in your salad.

Step 3: Make the Dressing

In a large mixing bowl, prepare the dressing by combining mayonnaise, mustard, a pinch of salt, black pepper, sugar, and parsley.

Stir the ingredients well until they are incorporated and smooth.

Step 4: Combine Ingredients

Add the diced apples, minced onion, diced celery, and the cold, cubed potatoes into the bowl with the prepared dressing.

Use a spoon or spatula to gently mix all the ingredients until they are well combined and coated with the dressing.

Step 5: Chill and Serve

Once mixed, cover the potato salad and chill it in the fridge for at least 30 minutes, or even overnight if you prefer (as mentioned in note 6).

Chilling will allow the flavors to meld together beautifully.

After chilling, serve the potato salad cold, and enjoy!