Baby Red Potato Salad with Apples
Juicy apples introduce a delightful sweetness and satisfying crunch to each mouthful of this healthier version of potato salad.
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Ingredients
- 22 ounces baby red or yukon gold potatoes, cut in quarters
- 2 tbsp chives
- 1 tsp Dijon mustard
- 1 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp reduced fat mayonnaise
- salt and fresh pepper
- 2 tbsp minced celery
- 1/4 cup red onion
- 1 gala apple
Instructions
- 1
In a pot of salted water, bring the baby red potatoes to a boil and cook until they are tender, which should take about 10 to 14 minutes. They should be easily pierced with a fork. Once cooked, drain the potatoes and set them aside to cool down.
- 2
As the potatoes are cooking, prepare a mixture by combining the red onion, celery, mustard, olive oil, vinegar, and mayonnaise in a bowl. Season this mixture with salt and pepper to taste.
- 3
Stir the ingredients together thoroughly and allow them to sit, so the flavors meld together while the potatoes finish cooking.
- 4
After the potatoes have cooled, add them to the bowl along with the chives and diced apples. Adjust the seasoning with extra salt and pepper as needed.
- 5
You can serve the salad at room temperature, or if you prefer, chill it in the refrigerator until you are ready to serve.
Nutrition Information
Notes & Tips
- Makes 5 cups.