Potato and Apple Salad Recipe

Prep Time Cook Time Serves
15m 10m 4 - 6

As a cook, potatoes have to be one of my all time favorite vegetables. They are incredibly versatile and can be paired with so many other foods, as well as served hot, room temperature or cold. This salad pairs the softness of boiled potatoes with the crunch of really fresh apples. A great salad for anytime.


  • 1 ½ pounds new potatoes
  • ½ cup Greek yogurt
  • 2 tablespoons mayonnaise
  • Juice from ½ a lemon
  • 2 tablespoons chopped fresh dill
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper, plus more if desired
  • 1 apple (red or green skin)
  • 3 - 5 small red radishes, thinly sliced crosswise


Add the potatoes to a stockpot and cover with two inches of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to a gentle boil and continue to cook the potatoes until a knife can be easily inserted through their centers, but they are still firm, approximately 10 minutes. Drain and set aside.

In a medium bowl, mix together the yogurt, mayonnaise, lemon juice, dill, salt and pepper. Cut the apple into ¼-inch-wide matchsticks and add to the bowl. Toss gently to combine.

Slice the potatoes crosswise into ½-inch rounds and arrange on a serving platter. Top with the sliced radishes and then with the dressed apple sticks. Finish with more freshly ground black pepper, if desired. Serve immediately or keep refrigerated for up to 1 hour before serving.

Related Recipes