Potato Apple and Celery Salad
Crisp, creamy, and bursting with fresh flavors, this Potato Apple and Celery Salad is a delightful twist on a classic potato salad recipe. Combining tender baby potatoes with tart Granny Smith apples, crunchy celery, and the subtle bite of red onion, this dish delivers an irresistible mix of textures and flavors. The luscious dressing—made with mayonnaise, Greek yogurt, Dijon mustard, and a splash of apple cider vinegar—perfectly ties it all together, while fresh parsley adds a vibrant finishing touch. Whether you're serving it as a light side dish for a summer barbecue or a refreshing addition to your holiday spread, this easy-to-make salad is ready in just 35 minutes and is sure to be a crowd-pleaser. Perfect for those looking for a healthier update to traditional potato salad with a burst of freshness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Baby potatoes
- 1 large Granny Smith apple
- 3 medium Celery stalks
- 1 small Red onion
- 4 tbsp Mayonnaise
- 2 tbsp Greek yogurt
- 1 tsp Dijon mustard
- 1 tsp Apple cider vinegar
- 2 tbsp Fresh parsley
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Place the baby potatoes in a large pot and cover them with cold water. Add a pinch of salt, bring to a boil, and cook for 12-15 minutes, or until the potatoes are fork-tender. Drain and set aside to cool.
While the potatoes are cooling, dice the Granny Smith apple into bite-sized pieces and place them in a bowl of water with a splash of lemon juice to prevent browning.
Slice the celery stalks into thin pieces and finely dice the red onion.
In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, and apple cider vinegar until smooth. Add salt and black pepper to taste.
Chop the parsley finely and set aside for garnish.
Once the potatoes have cooled, cut them into halves (or quarters if large) and add them to the mixing bowl with the dressing.
Drain the apple pieces and add them to the bowl along with the celery and red onion. Toss gently to combine and ensure all ingredients are coated in the dressing.
Taste and adjust seasoning if necessary.
Transfer the salad to a serving dish, sprinkle with the chopped parsley, and serve immediately or refrigerate until ready to eat.
Nutrition Facts
Calories |
1028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 2760 mg | 120% | |
| Total Carbohydrate | 146.8 g | 53% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 34.4 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2918 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
