Apple-Potato Salad

Apple-Potato Salad

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  • 310 cal
  • 18g fat (2.5g sat)
  • 0mg chol
  • 250mg sodium
  • 35g carb
  • 4g fiber
  • 9g sugars
  • 3g protein


  • 2 pounds new potatoes, scrubbed
  • 2 tablespoons Dijon mustard
  • 2 tablespoons minced red onions
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons apple juice or 1 tablespoon honey
  • 1/2 cup olive oil
  • Salt and pepper, to taste
  • 2 sweet-tart apples, cored and chopped
  • 3 ribs celery, plus leaves, sliced
  • 3 tablespoons chopped fresh parsley


Cook potatoes in a large pot of boiling, salted water until just tender, about 10 minutes. Drain and let cool; slice about 1/2-inch-thick.

In a small bowl, whisk together mustard, onions, vinegar and juice or honey. Slowly whisk in oil to emulsify. Season to taste with salt and pepper.

In a large bowl, gently toss together potatoes, apples, celery, celery leaves and vinaigrette. Refrigerate for several hours to let flavors meld. Sprinkle with parsley before serving.

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