Ingredients
Scale
For the Potato Base:
- 4 medium Yukon Gold potatoes, chopped into approximately 1-inch cubes
- 3 eggs
- 1/2 medium red onion, finely diced
- 1 medium apple, peeled or unpeeled (unpeeled adds more color), chopped into small cubes
- Green onions, sliced (for garnish)
For the Creamy Dressing:
- 4 heaping tablespoons mayonnaise
- 3 tablespoons extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons yellow mustard
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Eggs: Place eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10 minutes. Transfer eggs to an ice bath to cool completely before peeling and chopping.
- Cook the Potatoes: Meanwhile, place potato cubes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Reduce heat to maintain a gentle simmer and cook until potatoes are fork-tender but still hold their shape, about 8-10 minutes. Drain thoroughly and allow to cool slightly.
- Mix the Dressing: In a large bowl, whisk together mayonnaise, olive oil, apple cider vinegar, yellow mustard, and lemon juice until smooth and well combined. Season generously with salt and freshly ground black pepper.
- Prepare the Apple: After dicing the apple, place the cubes in a bowl of cold water with the juice from 1/2 lemon to prevent browning. If you’re making the salad in advance, consider adding the apple just before serving instead.
- Combine Everything: Drain the apple cubes thoroughly. Add the slightly cooled potatoes, chopped eggs, diced red onion, and apple cubes to the bowl with the dressing. Gently fold everything together until evenly coated, being careful not to break up the potatoes too much.
- Chill and Serve: For best results, refrigerate the potato salad for at least 1 hour to allow flavors to meld. Before serving, taste and adjust seasoning if needed, then transfer to a serving dish and garnish with sliced green onions.
- Prep Time: 20 minutes
- Chilling Time: 1 hour
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boil, Mix
- Cuisine: Classic
Nutrition
- Calories: 220 calories
- Fat: 16 gr
- Carbohydrates: 15 gr
- Fiber: 2 gr
- Protein: 5 gr