Dilled Apple And Potato Salad
A refreshing and tangy apple and potato salad featuring dill, green onions, and a creamy yogurt-based dressing, perfect for light lunches or picnics.
Ingredients
- 1 1/2 lb. red potatoes ⓘ
- 2 large carrots peeled and cut into small, thin sticks
- 1/4 tsp. salt ⓘ
- 1/2 cup diced celery ⓘ
- 1/3 cup sliced green onions ⓘ
- 1 Granny Smith apple unpeeled, cored and diced ⓘ
- 1/2 cup light reduced-calorie mayonnaise ⓘ
- 1/2 cup plain nonfat yogurt ⓘ
- 1/2 cup low-fat lemon yogurt ⓘ
- 1 Tbsp. finely chopped fresh dill ⓘ
- 2 Tbsp. finely chopped fresh parsley ⓘ
- dash of hot pepper sauce ⓘ
- 1 Tbsp. Dijon mustard ⓘ
Instructions
- Rinse the potatoes without peeling and cut each in half.
- Place potatoes in a saucepan and add water just to cover.
- Cover and cook over medium heat for 10 minutes.
- Add carrots and cook for an additional 10 minutes or until vegetables are tender but firm.
- Drain the vegetables and rinse gently with cool water.
- Drain again and set aside to cool.
- Cut the potatoes into bite-sized pieces.
- In a large bowl, combine diced potatoes, carrots, celery, green onions, diced apple, dill, and parsley.
- In a separate bowl, whisk together mayonnaise, yogurt, lemon yogurt, Dijon mustard, and hot pepper sauce.
- Pour the dressing over the salad and toss gently to combine.
- Serve chilled or at room temperature.
Tips & Substitutions
For a creamier texture, you can substitute regular mayonnaise for the light reduced-calorie version. If you want to add a bit more crunch, try incorporating chopped walnuts or pecans. Fresh dill can be replaced with dried dill, but use about one-third of the amount. If you prefer a sweeter salad, consider adding a touch of honey to the dressing.
Serving Suggestions
Serve this Dilled Apple and Potato Salad as a refreshing side dish for grilled meats or as part of a picnic spread. It pairs beautifully with Wayne's Favorite Fudge for a sweet finish. Additionally, consider serving it alongside a light soup or a green salad for a complete meal. Perfect for summer gatherings or potlucks.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld beautifully as it sits, but if the salad appears dry, stir in a little extra yogurt or mayonnaise before serving. Avoid reheating, as this salad is best enjoyed cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Dilled Apple And Potato Salad contains roughly 270 calories, with 8g protein, 60g carbohydrates, and 2g fat. It is an excellent source of vitamin A (134% of the Daily Value), vitamin C (121% of the Daily Value), and dietary fiber (37% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1850mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, this salad can be made a day in advance. Just prepare it as directed, cover it tightly, and refrigerate. The flavors will develop and enhance overnight. Just give it a gentle stir before serving.
What other vegetables can I add to this salad?
You can customize this salad by adding vegetables like bell peppers, radishes, or peas for extra color and nutrition. Just ensure that any additional vegetables are cut into small pieces similar to the carrots for even cooking.
Is there a vegan option for this salad?
Absolutely! To make this salad vegan, replace the mayonnaise and yogurt with plant-based alternatives. There are many delicious vegan mayonnaise and yogurt options available that will work well in this recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).