House Potato Salad (3 Ways)
Forget everything you know about heavy, mayo-laden potato salad. Our house potato salad is bright, fresh, and infinitely more interesting. The secret is dressing warm potatoes with our Whole Apple Vinaigrette, which helps them absorb all that incredible flavor. Served at room temperature instead of straight from the fridge, every bite is perfectly balanced.
We're giving you three distinct variations using different Little Apple Treats vinegars, so you can match the salad to your mood, season, or what's in your pantry. Each one feels completely different while using the same simple technique.
Whole Apple Vinaigrette (makes about 1.5 cups)
- ½ cup Apple Cider Vinegar (or Blood Orange + Meyer Lemon, Pinot + Apple, or Apple Balsamic)
- ¾ cup good olive oil
- 1 tablespoon Dijon mustard
- 1 large shallot
- 1 small apple, peeled and chopped into chunks
- Salt and pepper to taste
We use a high-speed blender, such as a Vitamix, to blend this. You can also use a food processor, although it won't be quite as smooth—still delicious though! Blend all ingredients together until smooth. Store in the refrigerator for up to 2 weeks.
Base Potato Salad Recipe
- 2 lbs small red potatoes
- 1 lb asparagus, blanched for 30 seconds to 1 minute, then cooled on a clean kitchen towel in a single layer, cut into ½-inch pieces
- ½ cup Whole Apple Vinaigrette
- 2 tablespoons chopped cornichon
- 2 tablespoons chopped tarragon
- 2 tablespoons chopped parsley
- Salt and pepper to taste
Simmer potatoes until just cooked, 10-20 minutes depending on size. Drain and cool slightly. Cut into halves or quarters and dress with vinaigrette while still warm. Cool to room temperature, then gently fold in remaining ingredients. Serve immediately, or refrigerate for up to 3 days, but bring to room temperature before serving.
Spring Variation: Use green beans instead of asparagus, capers and black olives instead of cornichons, and marjoram or oregano instead of tarragon. Make the vinaigrette with Original Apple Cider Vinegar.
Winter Variation: Use fresh fennel instead of asparagus, oil-cured black olives instead of cornichons, and extra parsley instead of tarragon. Make the vinaigrette with Blood Orange + Meyer Lemon vinegar.
Pro Tip: The Whole Apple Vinaigrette recipe comes free with every vinegar order as a recipe card, so you'll always have the perfect dressing on hand.
