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Dilled Potato-Apple Salad

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Submitted by jingocat

Dilled potato and apple salad with snow peas, celery, and green onions in a light white wine vinaigrette. A mayo-free potato salad with crisp textures and fresh dill.

YIELD

4 servings

PREP

25 min

COOK

1 hrs

READY

1 hrs

This potato salad goes in a completely different direction from the heavy, mayo-laden picnic standard. Red-skinned potatoes, thinly sliced apples, blanched snow peas, celery, and green onions get tossed in a light vinaigrette of white wine vinegar, oil, dill, and just a touch of sugar. It’s bright, crunchy, and refreshing.

The apple is what makes this version memorable. Thin slices of red apple bring a sweet crispness that plays against the starchy potatoes and the snap of the snow peas. It’s an unexpected pairing that works surprisingly well, especially with the dill tying everything together.

Blanching the snow peas for just 15 seconds in boiling water, then immediately rinsing under cold water, is precise and intentional. That flash of heat turns them bright green and takes the raw edge off while keeping them snappy. Even a few seconds too long and they go limp.

Kitchen Tips

  • Slice the potatoes after cooling. Quarter-inch slices hold their shape better when tossed with the dressing. Hot potatoes crumble.
  • 15 seconds for the snow peas, no more. Set a timer. Overcooked snow peas lose their crunch and turn army green.
  • Chill for a full hour before serving. The dressing needs time to soak into the potatoes and the flavors need to meld.
  • Use a firm, crisp apple variety. Red Delicious, Fuji, or Honeycrisp all hold up well. Mealy apples will disintegrate in the salad.

Variations

  • Add crumbled feta for a salty, creamy contrast that pairs well with the dill and vinegar.
  • Swap snow peas for sugar snaps for an even crunchier, sweeter pea pod.
  • Lemon vinaigrette: Replace white wine vinegar with fresh lemon juice for a brighter, more citrus-forward dressing.

Ingredients

½ 226.8
2 473
CUPS ML WATER
1 15
TABLESPOON ML WATER
½ 118
CUP ML SNOW PEA POD
1/2 inch pieces
½ 118
CUP ML CELERY
chopped
2 30
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced
1 1
EACH APPLE
red, thinly sliced
3 45
TABLESPOONS ML WHITE WINE VINEGAR
1 15
TABLESPOON ML VEGETABLE OIL
1 5
TEASPOON ML DILL WEED
½ 2.5
TEASPOON ML SUGAR

Directions

Combine potatoes and 2 cups water in a medium saucepan.

Bring to a boil.

Cover saucepan.

Reduce heat and simmer for 15 min. or until tender.

Drain and let cool.

Peel and cut into ¼ inch slices and set aside.

Cook snow peas in a small amount of boiling water for 15 sec.

Drain and rinse under cold running water.

Drain well.

Combine potatoes, snow peas, celery, green onions and apple slices in a medium bowl.

Toss well.

Combine remaining 1 tablespoon water, vinegar, oil, dillweed, sugar and dash salt.

Add to potato mixture, tossing gently to coat.

Cover and chill salad 1 hour.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 253g (8.9 oz)
Amount per Serving
Calories 98 29% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 5g
Vitamin A 5% Vitamin C 21%
Calcium 5% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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