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.
Potato Salad with Apples
- Quick Glance
- Quick Glance
- 1 H
- 1 H
- Serves 6 to 8
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.
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.
Add the potatoes to the bowl and, using a light touch, fold them into the dressing until completely coated.
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.
Recipe Testers' Reviews
With the upcoming Memorial Day weekend, I was looking for recipes to have on hand to pair with grilled meats or fried chicken, and this potato salad fit the bill. I served this first with the Southern Fried Chicken Wings from this site and it was a perfect accompaniment.
Even after a few days in the fridge, this potato salad held up as a quick and easy lunch and, later, served with bratwurst at the end of the holiday weekend. What I liked about this particular version of potato salad was the hint of sweetness thanks to the apples and sweet gherkin pickles and, of course, the generous portion of fresh dill, my favorite herb.
I cooked the potatoes for 12 minutes. In hindsight, they could have used another few minutes since some of the pieces had a little crunch in the final salad. I did leave the skins on the potatoes. The salad was perfectly seasoned per the recipe, no additions were made.
Once you have made this potato salad, it would be very hard to go back to the mayonnaise-laden, bland, store-bought variety. Lots of eyebrows raised in my house as they saw Granny smith apple being diced for this salad, but one taste made them believers. The various forms of acidity—apple, pickle, vinegar—give this salad a delightful brightness, but won't be to everyone's tastes.
I found the dressing to be more on the thin side (think German potato salad rather than the thick, starchy side you expect from classic American potato salad, but that wasn't a deal breaker. I think both reducing the vinegar in the dressing (just slightly) and being a little rougher when chopping up the potatoes would provide enough extra starchy matter to emulsify the dressing to a thicker consistency.
I used baby dutch potatoes and these were a bit too waxy for this application and wouldn't recommend them. I would have preferred a potato that had some more starch. I did not add more vinegar. it absolutely didn't need more acidity.