Golden Apple Potato Salad Recipes

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GOLDEN APPLE POTATO SALAD



Golden Apple Potato Salad image

This is a wonderful variation on an American summertime standby. Since Idaho is the potato state and a lot of apples are also grown here, I thought this would be an excellent recipe to represent my area.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 10

6 medium potatoes
2/3 cup mayonnaise
1/2 cup plain yogurt
2 tablespoons cider vinegar
2 teaspoons prepared mustard
1 garlic clove, minced
1 teaspoon salt
5 bacon strips, cooked and crumbled
1 medium onion, grated
2 medium Golden Delicious apples, cubed

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Meanwhile, in a small bowl, combine the mayonnaise, yogurt, vinegar, mustard, garlic and salt. , Peel warm potatoes and slice into a large bowl; add the bacon and onion. Pour dressing over potato mixture; gently toss to coat. Fold in apples. Cover and refrigerate for several hours before serving.

Nutrition Facts : Calories 257 calories, Fat 14g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 392mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.

GOLDEN APPLE POTATO SALAD



Golden Apple Potato Salad image

Provided by My Food and Family

Categories     Home

Time 35m

Number Of Ingredients 10

6 medium russet potatoes
2/3 cup mayonnaise
1/2 cup plain yogurt
2 tablespoons cider vinegar
2 teaspoon s prepared mustard
1 garlic clove, minced
1 teaspoon salt
5 bacon strips, cooked and crumbled
1 medium onion, grated
2 golden delicious apples, cubed

Steps:

  • Place potatoes in a large saucepan and cover with water; bring to a boil over medium-high heat. Cover and cook for 20-30 minutes or until tender.
  • In a small bowl, combine the mayonnaise, yogurt, vinegar, mustard, garlic and salt.
  • Peel warm potatoes and slice into a large bowl; add the bacon and onion. Pour dressing over potato mixture and gently toss to coat. Fold in apples. Cover and refrigerate for several hours before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

YUKON GOLD GARDEN POTATO SALAD WITH APPLES AND HERBS



Yukon Gold Garden Potato Salad With Apples and Herbs image

Made with petite new potatoes, crisp red apple, and fresh garden herbs! A lovely alternative to regular potato salad, with the addition of tarragon and lovage! Lovage is a wonderful old-fashioned herb, very similar to celery, but a little stronger in taste and with a hint of anise -- a new addition to my herb garden and it is quickly becoming one of my favorites! You may substitute celery for the lovage, if you wish.

Provided by BecR2400

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs petite yukon gold potatoes, washed and scrubbed, but not peeled
1/3 cup mayonnaise
2 tablespoons onions, finely chopped
1 small red apple, chopped
4 tablespoons fresh lovage, chopped (stems and leaves, or use celery)
1/2 teaspoon celery seed (or lovage seeds)
2 teaspoons finely minced fresh tarragon (or 1 teaspoon dried tarragon)
1 tablespoon tarragon vinegar
2 hardboiled egg, chopped
salt and pepper, to taste
fresh tarragon, to garnish (optional, or fresh lovage)

Steps:

  • Bring unpeeled scrubbed potatoes to a boil in enough salted water to cover. Lower heat to a simmer and cook until potatoes test done with a fork, about 15 minutes.
  • Drain potatoes in a colander, and allow to cool. When cool, slice potatoes lengthwise and then into 1/4-inch slices.
  • Mix together the remaining ingredients in a large bowl. Add the sliced potatoes, stirring gently to combine. Garnish with a sprig of fresh tarragon or lovage.
  • Serve immediately, or cover and chill until serving time.

Nutrition Facts : Calories 221.9, Fat 6.2, SaturatedFat 1.2, Cholesterol 58.1, Sodium 118, Carbohydrate 37.9, Fiber 3.4, Sugar 5, Protein 5.1

GOLDEN APPLE POTATO SALAD



Golden Apple Potato Salad image

This is a wonderful variation on an American summertime standby. Since Idaho is the potato state and a lot of apples are also grown here, I thought this would be an excellent recipe to represent my area.

Provided by Allrecipes Member

Time 35m

Yield 10

Number Of Ingredients 10

6 medium russet potatoes
⅔ cup mayonnaise
½ cup plain yogurt
2 tablespoons cider vinegar
2 teaspoons prepared mustard
1 garlic clove, minced
1 teaspoon salt
5 strip (blank)s bacon strips, cooked and crumbled
1 medium onion, grated
2 each Golden Delicious apples, cubed

Steps:

  • Place potatoes in a large saucepan and cover with water; bring to a boil over medium-high heat. Cover and cook for 20-30 minutes or until tender. In a small bowl, combine the mayonnaise, yogurt, vinegar, mustard, garlic and salt. Peel warm potatoes and slice into a large bowl; add the bacon and onion. Pour dressing over potato mixture and gently toss to coat. Fold in apples. Cover and refrigerate for several hours before serving.

Nutrition Facts : Calories 261.9 calories, Carbohydrate 28.3 g, Cholesterol 12.9 mg, Fat 14.5 g, Fiber 3.5 g, Protein 5.8 g, SaturatedFat 2.7 g, Sodium 445.6 mg, Sugar 5.4 g

GOLDEN APPLE POTATO SALAD



Golden Apple Potato Salad image

This is a wonderful variation on an American summertime standby. Since Idaho is the potato state and a lot of apples are also grown here, I thought this would be an excellent recipe to represent my area.

Provided by Allrecipes Member

Time 35m

Yield 10

Number Of Ingredients 10

6 medium russet potatoes
⅔ cup mayonnaise
½ cup plain yogurt
2 tablespoons cider vinegar
2 teaspoons prepared mustard
1 garlic clove, minced
1 teaspoon salt
5 strip (blank)s bacon strips, cooked and crumbled
1 medium onion, grated
2 each Golden Delicious apples, cubed

Steps:

  • Place potatoes in a large saucepan and cover with water; bring to a boil over medium-high heat. Cover and cook for 20-30 minutes or until tender. In a small bowl, combine the mayonnaise, yogurt, vinegar, mustard, garlic and salt. Peel warm potatoes and slice into a large bowl; add the bacon and onion. Pour dressing over potato mixture and gently toss to coat. Fold in apples. Cover and refrigerate for several hours before serving.

Nutrition Facts : Calories 261.9 calories, Carbohydrate 28.3 g, Cholesterol 12.9 mg, Fat 14.5 g, Fiber 3.5 g, Protein 5.8 g, SaturatedFat 2.7 g, Sodium 445.6 mg, Sugar 5.4 g

POTATO SALAD WITH APPLES



Potato Salad With Apples image

Make and share this Potato Salad With Apples recipe from Food.com.

Provided by Pedgehog

Categories     Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

8 medium potatoes
1 apple
1 cup canned peas or 1 cup frozen peas
2 stalks celery
2 eggs
1 1/2 cups mayonnaise
1 teaspoon mustard
1 pinch paprika

Steps:

  • Cut up the potatoes and boil them. When they've got about five minutes left, stick the eggs in the pot as well. They should be hard-boiled.
  • Mix the mustard with the mayo and set it aside.
  • When the potatoes and eggs are done, mash five of the potatoes and add the mayo mixture. Cut the other three potatoes into small pieces and add as well. Remove boiled eggs from shells and cut into slices. Add to salad.
  • Chop the celery and apple into bite-sized pieces and add, with peas, to salad. Stir it all together, sprinkle paprika on top, and enjoy!

Nutrition Facts : Calories 768.1, Fat 32.5, SaturatedFat 5.3, Cholesterol 115.9, Sodium 723.9, Carbohydrate 108.7, Fiber 12.9, Sugar 16.1, Protein 14.8

QUICK GOLDEN POTATO SALAD



Quick Golden Potato Salad image

What's a cookout without potato salad? Incomplete, we say. We think Linda's version will become a summer staple. -Linda Behrman, North Merrick, New York

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 13

2-1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1 medium sweet red pepper, chopped
1 small red onion, chopped
1/2 cup shredded carrot
1 cup mayonnaise
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons spicy brown mustard
1 tablespoon mustard seed
3 teaspoons snipped fresh dill, divided
1-1/2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain; cool for 15 minutes. , In a large bowl, combine the red pepper, onion, carrot and potatoes. , In a small bowl, whisk the mayonnaise, oil, vinegar, mustard, mustard seed, 2 teaspoons dill, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Sprinkle with remaining dill. Refrigerate until serving.

Nutrition Facts : Calories 269 calories, Fat 21g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 345mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.

GOLDEN POTATO SALAD



Golden Potato Salad image

Provided by Lucy Severson

Categories     Salad     Egg     Potato     Side     Vegetarian     Quick & Easy     Spring     Bon Appétit     California

Yield Serves 8

Number Of Ingredients 11

3 pounds russet potatoes, peeled, cut into 1-inch pieces
4 hard-boiled eggs, peeled, yolks and whites separated
4 radishes, thinly sliced
8 sweet pickles, finely chopped
1 cup chopped celery
1 cup chopped onion
1 teaspoon dried mustard
2 tablespoons prepared mustard
2 tablespoons sweet pickle juice
1 cup light mayonnaise
1/4 cup milk

Steps:

  • Cook potatoes in large pot of boiling water until just tender. Drain. Transfer potatoes to large bowl and cool.
  • Mince egg whites. Add whites, radishes, pickles, celery and onion to potatoes. Mash yolks in medium bowl. Add dry mustard, prepared mustard and pickle juice. Add mayonnaise and milk and blend until smooth.
  • Pour dressing over potatoes and toss gently. Season with salt and pepper.

CLASSIC POTATO SALAD RECIPE BY TASTY



Classic Potato Salad Recipe by Tasty image

This simple summer side dish staple is easy to master with this recipe! Gold potatoes are tossed in a creamy-tangy mixture of mayo, pickle relish, and mustard, with diced red onion and hard-boiled eggs for extra texture. Pro tip: add the dressing to the potatoes in thirds, allowing 5 minutes between each addition, for the creamiest texture.

Provided by Tikeyah Whittle

Categories     Appetizers

Time 45m

Yield 8 servings

Number Of Ingredients 13

2 lb gold potato, scrubbed, cut into 1/2 in (1.24 cm)
1 ½ teaspoons kosher salt, divided, plus more for boiling potatoes
3 hard-boiled eggs, roughly chopped
¾ cup mayonnaise
½ cup sweet relish
yellow mustard
1 ½ cups red onion, finely diced
3 large stalks celery
½ teaspoon McCormick® Garlic Powder
½ teaspoon McCormick® Paprika
⅛ teaspoon McCormick® cayenne
3 tablespoons white vinegar
1 tablespoon granulated sugar

Steps:

  • Add the potatoes to a large pot and cover with cool water. Generously season the water with salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 12-15 minutes. Drain and transfer the potatoes to a large bowl.
  • Meanwhile, in a medium bowl, mix together the hard-boiled eggs, mayonnaise, relish, mustard, red onion, celery, garlic powder, cayenne, paprika, and ½ teaspoon salt until well combined.
  • In a small bowl, stir together the white vinegar, remaining teaspoon of salt, and the sugar until the sugar and salt have dissolved.
  • While the potatoes are still hot, pour the vinegar mixture over and toss to coat. Let the potatoes sit for 5 minutes to cool slightly.
  • Add ⅓ of the egg mixture to the potatoes, tossing to coat completely. Let sit for another 5 minutes, then toss with another ⅓ of the egg mixture. Just before serving, toss with the remaining egg mixture.
  • Enjoy!

Nutrition Facts : Calories 316 calories, Carbohydrate 31 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, Sugar 6 grams

NORMAN POTATO SALAD WITH APPLES



Norman Potato Salad with Apples image

Categories     Salad     Dairy     Potato     Side     Wheat/Gluten-Free     Apple     Summer     Calvados     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 as a side dish

Number Of Ingredients 10

2 pounds yellow-fleshed potatoes such as Yukon Gold
3 tablespoons cider vinegar
2 Granny Smith apples
1 tablespoon fresh lemon juice
1 cup apple juice
1/2 cup well-chilled heavy cream
1/2cup mayonnaise
2 tablespoons coarsely chopped fresh flat-leafed parsley leaves
1 teaspoon Calvados (French apple brandy; optional)
freshly ground black pepper to taste

Steps:

  • In a 3-quart kettle cover potatoes with cold salted water by 2 inches and simmer until potatoes are tender but resist when pierced with a fork, about 20 minutes. Drain potatoes in a colander. When potatoes are just cool enough to handle, peel and cut into 1/4-inch-thick rounds. While potatoes are still warm, layer one third in a large serving dish or bowl and drizzle with 1 tablespoon vinegar. Season potatoes with salt and pepper. Continue layering in same manner with remaining potatoes and vinegar, seasoning with salt and pepper. Peel, quarter, and core apples. Cut quarters crosswise into 1/8-inch-thick pieces and in a bowl toss with lemon juice. In a small saucepan simmer apple juice until reduced to about 3 tablespoons. In a bowl beat cream until it just holds soft peaks and gently but thoroughly fold in reduced apple juice, mayonnaise, parsley, Calvados, and pepper. Season sauce with salt and gently toss together with potatoes and apples.

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