Potato Salad With Apple and Celery

Creamy potato salad with crunchy celery and apples is a wonderful alternative to regular potato salad. It's a lovely accompaniment for summer barbecues and brings a little English flare to American get togethers.

This salad combination is very popular in Ireland and throughout the British Isles. It's a simple recipe to make and truly delicious.

If you're looking for a different tasting tater salad, then the delicious crunch from apple and celery may be just the thing you're looking for. This summer salad recipe my just go in your kitchen keeper file.

Make this recipe with baby new potatoes or red potatoes, and it will turn out great every time.

With a perfect balance of creamy and crunchy this potato salad is sure to impress your guests. My family love the combination of sweet and tart flavors.

Table of Contents

Ingredients for Apple and Celery Potato Salad

Here's a list of what you'll need. Exact quantities are included in the recipe card at the end of this post.

Baby potatoes, new potatoes or small red potoates work great in this recipe. You could also try fingerling poatoes.

Shallots are peeled and thinly sliced to add mild onion flavor.

Red apple with its skin left on and diced, adds lovely color and crunch to this salad.

Celery sticks are washed and finely chopped, to once again add texture and crunch.

Lemon juice is used to toss the diced apple pieces to prevent them going brown.

Full fat mayonnaise is used to toss the salad at the very end.

Greek yogurt adds a lovely tang to the final salad.

A tasty dressing is made using Dijon mustard, white wine vinegar, extra virgin olive oil, a little white sugar, and some salt and pepper to season. The shallots are marinated in this dressing prior to combining them with the cooked potatoes.

Directions for Apple Potato Salad

Get ready to whip up a fresh and flavorful apple, celery, and potato salad that’s perfect for any gathering or cozy family meal. Follow these simple steps, with helpful tips along the way, to create a dish bursting with creamy, crunchy goodness and a touch of Irish charm.

Boil the Baby Potatoes

Pop the halved baby potatoes into a medium saucepan of lightly salted boiling water. Let them simmer away until tender. About 10 to 15 minutes should do the trick. 

A little tip here: test them with the tip of a knife; they should glide off easily when done. Be sure not to overcook, or they’ll fall apart in the salad.

Whisk Up the Dressing

While the spuds are cooking, grab a medium mixing bowl and whisk together the Dijon mustard, white wine vinegar, extra virgin olive oil, sugar, salt, and black pepper.

Hold off on the mayonnaise for now. We’ll add that later for creaminess. Drop the thinly sliced shallots into the dressing to marinate a bit. They’ll mellow and lose some of their raw bite.

Cool and Dress the Potatoes

Once the potatoes are cooked, drain them well and let them sit for about 5 minutes. 

Here’s a little Irish Mammy trick: while they’re still warm, toss them gently in the tangy vinegar dressing. Warm potatoes soak up flavors beautifully, making every bite sing. 

Use a soft spatula or wooden spoon to mix. We want chunky pieces, not mashed spuds!

Prepare the Apple and Celery

Core the red apple. There’s no need to peel the apples. The skin adds a lovely color to the finished salad. Dice the apple into small cubes. 

Toss the apple pieces in fresh lemon juice to keep them from browning. This also gives a bright, fresh zing. 

Next, thinly slice the celery for a crisp crunch.

Bring It All Together

Once the potato mixture is fully cooled, fold in the apple and celery. 

Now’s the time to add the rich, creamy mayo and Greek yogurt. 

Mix everything gently but thoroughly, making sure all the goodness is coated.

Take your time here. Patience keeps the potatoes intact and the salad looking gorgeous.

Garnish and Serve

Just before serving, sprinkle over the chopped fresh chives. 

They add a pop of green and a mild oniony note that lifts the whole dish.

Recipe Twists and Tasty Substitutions

This salad is wonderfully versatile, so feel free to make it your own! 

If you don’t have baby potatoes, waxy Yukon Golds or red potatoes work beautifully. Simply cut them into bite-sized pieces. 

Swap the red apple for a tart green Granny Smith if you prefer a sharper flavor, or use pear for a slightly sweeter, softer bite. 

Not a fan of celery? Try thinly sliced fennel for a delicate, anise-like crunch. You can also lighten things up by using all Greek yogurt instead of mayonnaise, or add a touch of sour cream for extra tang. 

And for an herby boost, mix in a little fresh dill or parsley along with the chives. It’s all about whatever tickles your taste buds!

Storage of Potato Salad in the Refrigerator

If you make any salad in advance be sure to store it covered in the refrigerator. Also, do not leave potato salad out for more than two hours (or one hour if the temperature is above 90°F or 32°C).

Transfer the potato salad to airtight containers. This will help keep out bacteria and prevent the salad from absorbing odors from other foods in your refrigerator.

Place the sealed containers in the refrigerator. Potato salad should be stored at or below 40°F (4°C). This will slow down the growth of bacteria and keep your salad fresh.

Consume the stored potato salad within 3 days. The quality and safety of the salad can deteriorate if left in the fridge for longer than this period.

When you take the potato salad out to serve it again, give it a good stir to redistribute the dressing and flavors. Check the salad before serving; if it smells off or looks unusual, it's best to discard it.

Potato salad is not suitable for freezing because it contains mayonnaise. Cooked potatoes also get soggy in the freezer.

FAQ: Apple, Celery & Potato Salad

Can I make this potato salad ahead of time? Yes! In fact, it’s even tastier when made a few hours ahead. Chilling lets the flavors meld beautifully.

What’s the best potato to use for this salad? Waxy potatoes like baby potatoes, Yukon Gold, or red potatoes work best because they hold their shape after cooking.

Can I skip the mayonnaise? Absolutely! You can swap the mayo for more Greek yogurt or even a little sour cream for a tangy, lighter version.

How do I keep the apple from browning? Toss the diced apple in fresh lemon juice right after cutting. It keeps the apple bright and adds a lovely zing.

How long will leftovers keep? Stored in an airtight container in the fridge, this salad will stay fresh for up to 3 days.

Recipe Card for Apple Celery and Potato Salad

Here you'll find a short video reviewing the cooking steps for this simple recipe.

Plus, here's the recipe card so that you can print this recipe to add to your kitchen files.

And there you have it - my creamy, crunchy, and delightfully fresh apple, celery, and potato salad that’s sure to brighten any table. 

Whether you’re serving it at a family picnic, weekday dinner, or just enjoying it on a summer afternoon, I hope this recipe brings a little extra joy and flavor to your mealtime.

And as our ancestors might have said… may your kitchen always be filled with love and good food!