Potato Salad with Apples

This is a great Summer or Autumn dish to serve when Ontario apples are crisp and fresh.    It compliments all kinds of grilled and roasted meats or sausages.

  • 3 cups new potatoes, cleaned and quartered into bite sized pieces
  • 1 apple
  • 1½ Tbsp apple cider vinegar (Essence of Niagara Empire Apple Cider Vinegar or O Honey Apple Cider Vinegar)
  • ¼ cup light mayo
  • ¼ cup sour cream
  • ½ Tbsp dried dill
  • 1 tsp fennel seed
  • 1 tsp salt
  • ½ tsp ground black pepper
  • ¼ tsp mustard powder
  • snipped fresh chives

Cook the potatoes in plenty of salted boiling water until al dente.  Drain and rinse with cold water to cool.  Continue to chill in the refrigerator.  

Core the apple and dice, leaving skin on.  Toss apples with the vinegar in a bowl to prevent browning.  Remove the apples and add to potatoes, reserving the vinegar in the bowl.  

Whisk mayo and sour cream together with the vinegar in the bowl.  Crush the fennel seeds with a mortar and pestle.  Add dill, fennel seeds, salt, pepper, and mustard powder to the dressing and mix well.  Pour over potatoes and apples and toss gently to coat evenly.  Refrigerate for up to a day.  Garnish with snipped chives before serving.

Safe serving tip: always keep salads cold, particularly ones with starchy components.  Don’t allow them to sit at room temperature for more than 2 hours and don’t expose cold foods to extremely warm conditions, like setting them in direct sunlight.  It’s not the mayo in potato salad that will make you sick.  It’s the starch in the potatoes that promotes rapid bacterial growth after too much time above 4°C.

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