Potatoes and apples. It may surprise you, but these two go together very well. The crunch of fresh, sweet apple paired with the earthy, creamy potato is textural bliss. You can add a pinch of sugar to the vinaigrette if you wish, but I prefer to just use a sweeter apple for the salad to round it out. This recipe is a bit heavy on vinegar to combat the richness of the potato and egg, leaving the finish bright, herbaceous and refreshing. Serve it warm or eat it cold, I don’t care, just enjoy!
Potato Salad with apples
6ea medium potatoes, medium dice
2ea sweet apples, medium dice
1ea medium shallot, small dice
2ea garlic cloves, smashed or chopped fine
1T Dijon mustard
1T stone ground mustard
1/4c Champagne vinegar
1/4c chives, chopped
1/8c tarragon, chopped
1/8c Italian parsley, chopped
3ea eggs, hardboiled and chopped
1/4lb bacon, rendered crispy (optional)
TT salt/black pepper
1/2c grapeseed oil
Boil potatoes in salted water until tender, pull out and set aside.
While potatoes are going, place shallot, garlic, vinegar, both mustards, and a pinch of salt in a non-reactive mixing bowl. Whisk until the mixture is emulsified. Once mustard base is emulsified, slowly whisk in the grapeseed oil (this is a mustard vinaigrette, great for all types of salads).
In a large mixing bowl, combine the warm potatoes, apples, vinaigrette and herbs. Fold together until it looks evenly mixed. Put into serving dish and top with the chopped egg, bacon and fresh cracked black pepper. Serve warm.