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Golden Apple Potato Salad

Name: Golden Apple Potato Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 servings.
Ingredients: 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

2 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. + chilling Cook: 20 min.

Makes

10 servings

Updated: Feb. 23, 2023

This potato salad with apples 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. —Mary Pipkin, Melba, Idaho

Golden Apple Potato Salad Recipe photo by Taste of Home

Ingredients

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

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes or until. Drain. Meanwhile, in a small bowl, combine mayonnaise, yogurt, vinegar, mustard, garlic and salt.

Peel warm potatoes and slice into a large bowl; add bacon and onion. Pour dressing over potato mixture; gently toss to coat. Fold in apples. Cover and refrigerate for several hours before serving.

Potato Salad with Apples Tips

How long with potato salad with apples last?

If you can make your potato salad with apples a day ahead of time, the flavors will blend nicely and taste that much better. Just make sure to eat it up within 3 to 5 days. Our handy food storage guide can also help you figure out how long other leftovers last.

How can you prevent potato salad with apples from getting watery?

Keep your potato salad from getting watery by minimizing the amount of water they absorb while they cook. Start with a waxy potato like red or Yukon Gold instead of a starchy potato (like russets) that absorb a lot of water. Boil potatoes whole or in large chunks just until tender (do not overcook), then drain and return to the pan on low heat for a minute to let excess water evaporate. When cool enough to handle, cut into cubes.

Should you add the dressing to potato salad while the potatoes are still warm?

To keep potatoes from tasting dry, it’s best to dress potato salad while it’s warm. The only problem? Eggs in mayo-based dressings can break down when they contact hot potatoes, making the dressing greasy. As a workaround, toss your potatoes with plain apple cider vinegar. It adds tangy flavor and protects potatoes from drying out.

—Maggie Knoebel, Taste of Home Associate Recipe Editor/Tester

Nutrition Facts

3/4 cup: 244 calories, 13g fat (2g saturated fat), 11mg cholesterol, 409mg sodium, 28g carbohydrate (5g sugars, 4g fiber), 5g protein.