Potato salad is not just for summer! This Warm Winter Potato Salad with an Apple Twist brings familiar comfort to the table with tender potatoes, crunchy vegetables and a little sweetness in every forkful. It is a simple way to brighten up your cold weather menu without leaving a favourite side dish behind.
The twist? Chopped apple! Paired with celery, red onion, and red bell pepper, it adds a fresh crunch that contrasts beautifully with the warm potatoes. If you enjoy mixing sweet and savoury flavours, this combination deserves a spot on your dinner table. Explore different apple varieties to find a crisp option you would love to try.
Red potatoes hold their shape well when cooked, making them a great fit for this salad. Simmer them until a fork slides in easily, then drain well before combining them with the chopped produce and parsley. The result is a colourful bowl with plenty of contrast, from creamy potato bites to crisp vegetables.
The dressing brings everything together with mayonnaise, fresh lemon juice, Dijon mustard and a touch of maple syrup. It is creamy, tangy and gently sweet, with just enough mustard flavour to keep every bite interesting. Whisk the dressing ingredients together, gently fold them into the salad and finish with extra parsley if you like.
With 20 minutes of prep and 20 minutes of cooking time, this recipe comes together in about 40 minutes and makes five servings. Chop your vegetables and apple while the potatoes simmer, then have the dressing ready to mix everything together.
Serve it alongside your favourite roasted main, bring it to a winter gathering or make it the colourful side that changes up your usual weeknight routine. There is no need to wait for picnic season to enjoy potato salad when a warm version is this inviting.
Save this recipe for your next cosy dinner and give a familiar favourite a fresh apple twist!
Recipe developed by Gina Sunderland.
Ingredients
Salad
- 8 small or 6 medium red potatoes washed and chopped into bite-sized pieces
- 1/2 tsp salt
- 1/4 cup finely chopped red onion
- 1/2 cup finely chopped red bell pepper
- 1 stalk celery, finely chopped
- 1 apple, cored and chopped
- 1 Tbsp chopped parsley extra for garnish, if desired
Dressing
- 1/2 tsp each salt and freshly ground black pepper
- 3/4 cup mayonnaise
- 2 Tbsp fresh lemon juice
- 2 Tbsp Dijon mustard
- 1 Tbsp maple syrup
Instructions
- Place chopped potatoes in a large saucepan and cover with water. Add salt to water. Bring to a boil, reduce heat and simmer for approximately 15 minutes, or until a fork can easily be inserted into a potato. Drain well.
- Combine onion, red pepper, celery, apple, parsley and potatoes in a large bowl.
- In a medium bowl, whisk together dressing ingredients.
- Gently combine dressing with potatoes and other vegetables. Garnish with additional chopped parsley, if desired.
Canada is known for its potato production. This staple vegetable in many North American diets is as versatile as they come. Potatoes can be boiled, baked, fried, mashed, diced and grated, and used in anything from winter stews to summer salads. Canadian potato farmers grow more than $1 billion worth of potatoes every year, spread across the country, with the highest level of production in Prince Edward Island.
However, Canadian farmers would produce about 40 per cent fewer potatoes without pesticides to protect their crops against insects, weeds and diseases. The Irish potato famine is a prime example of the impact a single pest can have on a crop. Blight, the disease that wiped out much of the potato crop in Ireland during the famine, still exists today but farmers are able to successfully control it thanks to pesticides.
Biotechnology has also been applied to this important vegetable to create potatoes that are less prone to browning, bruising and black spots. This technology has the ability to significantly reduce food waste.
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