GOLDEN APPLE POTATO SALAD
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
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.
FRESH TOMATO SALAD
This salad has fresh tomato, cucumber, onion, green pepper and herbs.
Provided by KAREN614
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 30m
Yield 7
Number Of Ingredients 9
Steps:
- In a large bowl, combine the tomato, onion, cucumber, bell pepper, basil, parsley, garlic and vinegar. Toss and add salt and pepper to taste. Chill and serve.
Nutrition Facts : Calories 38.8 calories, Carbohydrate 8.6 g, Fat 0.4 g, Fiber 2.2 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 10.4 mg, Sugar 4.4 g
IRISH POTATO SALAD WITH APPLES
Provided by Food Network
Categories side-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Boil potatoes until fork tender. Remove from water and cool. When cool, add the rest of the ingredients and mix together.
THE ORIGINAL WALDORF SALAD
"Millions who never visited the Waldorf owe him a debt," The New York Times wrote in 1950, upon Oscar Tschirky's death. Mr. Tschirky, a Swiss immigrant who became known as "Oscar of the Waldorf," is credited with creating this piece of Americana in 1893, a timeless dish whose popularity has spread far past the Waldorf's exclusive doors and into home kitchens. Over time, variations would include blue cheese, raisins and chopped walnuts, which can be added here alongside the celery and apples. But the original is an exercise in simplicity: four ingredients that have lived on for over a century.
Provided by The New York Times
Categories dinner, easy, lunch, quick, weekday, salads and dressings, appetizer, main course, side dish
Time 10m
Yield 1 serving (as a main course)
Number Of Ingredients 5
Steps:
- Peel apple and cut into halves. Remove core and slice halves 1/4-inch thick. Reserve 4 slices. Cut remaining slices into thin strips.
- In a medium bowl, mix celery, mayonnaise and apple strips; season with salt and pepper to taste. Arrange on lettuce and top with apple slices.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 38 grams, Carbohydrate 30 grams, Fat 45 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 909 milligrams, Sugar 20 grams
POTATO, APPLE, AND CELERY SALAD
This is a great change from regular potato salad! Love it! An English take on a French recipe, now all American!
Provided by Sharon123
Categories Apple
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Put the potatoes into a large saucepan of boiling salted waer and simmer gently for 10-15 minutes, until just tender.
- Drain, leave to cool, then cut the potatoes in half.
- Put the potatoes into a large salad bowl, add the vinaigrette dressing, and toss gently while the potatoes are still warm.
- Add the celery, onion, and apples to the potatoes.
- Mix together gently so that all the ingredients are thoroughly coated with the dressing, then add salt and pepper to taste.
- Cover and chill for at least 1 hour.
- Gently stir in the mayonnaise, taste for seasoning, sprinkle with the chives, and serve immediately.
- Vinaigrette Dressing: Put all into a screw-top jar and shake until well combined.
- Makes 2/3 cup.
POTATO SALAD WITH APPLES
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
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
GERMAN APPLE SALAD
In culinary school, I had to make a salad with Granny Smith apples. I remembered my mother's German potato salad and swapped out the potatoes. -Sharyn Hill, Las Cruces, New Mexico
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook bacon over medium heat until crisp; drain on paper towels. Discard all but 2 tablespoons drippings. Add onion; cook until tender, 2-3 minutes. Stir in flour, salt and pepper until blended. Add water and vinegar; cook and stir until slightly thickened, about 1 minute. Stir in sugar until dissolved., Return bacon to pan; gently add apple slices. Cook, stirring constantly, until apples are wilted and slightly caramelized, about 10-12 minutes. Remove from heat; serve warm.
Nutrition Facts :
NORMAN POTATO SALAD WITH APPLES
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
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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SUMMER POTATO SALAD WITH APPLES - SKINNYTASTE
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Reviews 62Category Side DishCuisine AmericanTotal Time 45 mins
- Boil potatoes in salted water until soft, approx 10 - 14 minutes, or until soft if pierced with a fork. Drain and let cool.
- While the potatoes are boiling, combine red onion, celery, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper.
- Once the potatoes are done and cool, mix into the bowl and add chives and apples, additional salt and pepper to taste.
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- Transfer the potatoes to a saucepan and cover with water. Bring to a boil, season with salt and reduce to a simmer. Cook until the potatoes are tender, about 10 to 20 minutes. Transfer the potatoes to a bowl full with iced water and wait a few minutes until they are cool enough to handle. You should then be able to peel the potatoes with your hands! (Alternatively, you could leave the skin on if it doesn't bother you).
- Cube the potatoes and reserve until they cool further. In the meantime, toss the cubed green apples with the lemon juice.
- Once potatoes are cool, combine with the green apples, raisins and mayo and stir until everything is combined. Season with salt and pepper to taste.
APPLE POTATO SALAD - COOKTHESTORY
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- Peel the potatoes and cut into 1-inch chunks. Put into a medium pot with 2 teaspoons of salt. Cover with cold water. Heat to a boil over high heat, partially covered.
- In a large bowl use a fork to whisk together the mayonnaise, vinegar, mustard, oil, and 1/4 teaspoon of salt.
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