Apples bring a bright, sweet crunch to every bite of this light Baby Red Potato Salad with Apples. Made with tender baby red potatoes, crisp celery, a touch of Dijon, red onion, chives, and a simple olive oil–and–vinegar dressing finished with a small amount of mayonnaise, this refreshing salad is perfect for summer cookouts, picnics, or as a flavorful everyday side dish.
Summer Potato Salad with Apples
This version was inspired by a family favorite—my mother-in-law always adds apples to her potato salad, and the result is a deliciously unexpected sweet-and-savory contrast. The apples hold their texture well when tossed with a vinegar-based dressing, so they stay crisp instead of turning mushy. You can easily adapt the recipe by swapping potato varieties, changing the apple type, or substituting Greek yogurt for the mayonnaise to reduce fat.
Baby Red Potato Salad Ingredients
- 22 ounces baby red or Yukon Gold potatoes, quartered (about 4 cups)
- 2 tbsp minced celery
- 1/4 cup red onion, finely diced (shallot may be substituted)
- 1 gala apple, peeled and diced into 1/2-inch chunks (Granny Smith or another crisp apple also works)
- 2 tbsp chives, minced (scallion greens are an acceptable substitute)
- 1 tsp Dijon mustard
- 1 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar (or apple cider or white wine vinegar)
- 1 tbsp reduced-fat mayonnaise (or Greek yogurt for a lighter option)
- Salt and freshly ground black pepper, to taste
Do you boil potatoes with skins on or off for potato salad?
For baby red or baby Yukon Gold potatoes, I recommend boiling them with the skins on. Leaving the skins speeds up prep, helps the potatoes keep their shape, and adds color and texture to the salad. Simply scrub them clean, quarter the potatoes, and boil in salted water until tender—about 10–14 minutes depending on size.
What to pair with this potato and apple salad
This easy potato-and-apple salad pairs beautifully with grilled and picnic foods. Serve alongside grilled chicken skewers, turkey burgers, pulled pork, or barbecued vegetables. It’s also easy to double or triple for a larger gathering and travels well for potlucks and outdoor meals.
Recipe: Baby Red Potato Salad with Apples
Yield: 6 servings | Serving size: 3/4 generous cup
Prep: 10 mins | Cook: 15 mins | Total: 25 mins
Ingredients
- 22 ounces baby red or Yukon Gold potatoes, quartered (about 4 cups)
- 2 tbsp minced celery
- 1/4 cup finely diced red onion
- 1 gala apple, peeled and diced into 1/2-inch chunks
- 2 tbsp minced chives
- 1 tsp Dijon mustard
- 1 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp reduced-fat mayonnaise
- Salt and fresh ground pepper, to taste
Instructions
- Place quartered potatoes in a pot of cold, salted water. Bring to a boil and cook until the potatoes are easily pierced with a fork, about 10–14 minutes depending on size. Drain and set aside to cool slightly.
- While the potatoes boil, combine the diced red onion, minced celery, Dijon mustard, olive oil, red wine vinegar, and mayonnaise in a large mixing bowl. Season lightly with salt and freshly ground black pepper and stir to combine—this allows the flavors to marry while the potatoes cook.
- When the potatoes are cool enough to handle but still warm, gently fold them into the dressing. Add the diced apple and minced chives and toss gently to coat without mashing the potatoes.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve at room temperature or refrigerate until ready to serve. Chilling for a short time will meld the flavors, but the salad also shines when served slightly warm.
Notes
- Makes about 5 cups total.
- Substitute Greek yogurt for mayonnaise to reduce fat and add tang.
- Use a firmer apple for more crunch; the dressing will help prevent browning.
- If you prefer a creamier salad, increase the mayonnaise or add a splash of plain yogurt to taste.
Nutrition (per serving)
- Calories: 119 kcal
- Carbohydrates: 21.5 g
- Protein: 2 g
- Fat: 3 g
- Fiber: 2.5 g
- Sugar: 5 g
- Sodium: 61 mg
More summer side dish ideas
- Grilled corn salad with feta
- Grilled vegetable orzo pasta salad
- Summer tomato salad
- Watermelon cucumber feta salad
- White bean Caprese salad
This Baby Red Potato Salad with Apples balances tender potatoes, crisp apple, and a zesty dressing to create a versatile side dish that’s easy to prepare and share. It’s a seasonal favorite for backyard gatherings and a straightforward recipe to adapt to your flavor preferences.