I’m participating in a Progressive Party at Kitchen-Play where this month’s menu is sponsored by The US Apple Association. All the recipes sounded scrumptious and very creative, but when I saw the recipe for Cinnamon Apple Potato Salad by Amanda’s Cookin’, it reminded me of potato salads I’ve had at Korean restaurants.
Yes, you heard right, a Korean restaurant. If you’ve been to one, you may have spotted a dish of creamy potato salad among the myriad of little side dishes (banchan) that accompany a meal. And invariably the potato salad included chunks of apple all drowning in mayo or Miracle Whip.
Amanda’s potato salad inspired me to update this familiar dish to something that I could eat with any meal or alone as a snack. The vinegar gives it a nice tang, the onions give it a nice bite, and the Fuji apples are a bright and crisp addition. The sweetness from the carrots and apples complements all the savory flavors. The shredded carrots also give it some color and another layer of texture. A simple dish packed with lots of flavor!
Apple Potato Salad
Yields about 6 servings
2 lb red potatoes, washed and cut into 1-inch cubes
1/8 cup rice vinegar
1 cup mayonnaise
1/2 cup finely chopped red onion
1 to 1 1/2 teaspoon celery salt
1/2 teaspoon black pepper
1 cup shredded carrots
2 Fuji apples, cut into 1/2-inch cubes
- In a large pot, add potatoes and enough water to cover the potatoes. Bring to a boil and lower heat to medium-high and let cook for about 8 to 10 minutes or until tender. A good way to test for doneness is if a paring knife can be slipped into and out of one of the potato chunks with little resistance.
- Drain potatoes in a colander. Add back into the empty pot or a large bowl. Add vinegar and toss mix. Set aside to allow the potatoes to absorb some of the vinegar.
- In a small bowl, mix together mayonnaise, red onion, celery salt, black pepper, carrots, and apples.
- Add mayonnaise mixture to the potatoes and mix together until potatoes are fully coated.