Chicken potato salad with apple

Potato Salad with Chicken Apple and Pineapple

Today’s recipe is Potato Salad with Chicken Apple and Pineapple with a slight twist to the Classic Potato salad. A creamy and delicious chunky salad, made with potatoes laden with mayonnaise and sour cream. YUMMM….

This salad can be served as a side dish and is perfect for Summer barbecues and picnics.

I love simply love a good creamy Potato Salad. Hmmm.. No. I mean everyone loves potato salad, right? But this time I added a little twist to my regular Potato salad preparation.

I decided to add chicken, apple and pineapple to this salad. Simply love the little crunch that it gets from the apples, sweetness and tanginess from the pineapple and the addition of chicken makes my hubby very happy. I have also added chilli flakes as it gives a slight kick to the salad which goes perfectly with the sweetness and tanginess of the salad.

Potato Salad with chicken is not one of the healthiest salads 🙂 as the dressing is made with mayonnaise and sour cream. But who cares, sometimes it just feels good to have food for the soul, it is so tasty and so satisfying. And this not a salad we are going to eat on a regular basis.

This salad is such an easy and simple dish. Whenever there is barbecue at home this Potato salad is a must and it is thoroughly loved and enjoyed by all my friends. This is one of my favourite salads too and I enjoy it chilled. 😀

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Apple Potato Salad

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This potato salad recipe has apples in the mix for a bit of sweetness and a lot of crunch.

Did you know that potato salad isn’t only for summer BBQs? In fact, in Germany it’s popular to have potato salad (with sausages…yum!) on Christmas Eve.*

That may seem a bit strange. But ask yourself why it is that potato salad is so perfect for BBQs. It’s because potato salad is easy to make in large quantities, right? Large quantities that are full of deliciousness. So much deliciousness that I’d be happy to eat large quantities of it at every celebration, from summer to winter and all the months in between.

Lighter Potato Salad

But if we’re going to eat potato salad all year long, I think it’s necessary that we revise the ingredients a little bit to make it a tiny bit healthier (but still celebratory, of course!).

When I think about lightening potato salad, I usually think about the mayonnaise. I end up opting for low-fat mayonnaise, less mayonnaise, or no mayonnaise. But this time I was fixated on the carb loaded potatoes. I thought that one way to make potato salad a bit healthier might be to put less potatoes in it. But what to add instead?

Apple Potato Salad

I decided to try adding apples. Why? One of the things I like to add to potato salad is celery. Celery and apples taste amazing together. I was hoping that they would work here. I also added some cider vinegar to the dressing to tie that apple flavor in throughout.

The result? You’ve got to try it! The apples add a little bit of sweetness and a lot of crunch. And they just plain work. So much so that I swear I’m going to put apples in all of my potato salads, all year long, from now on. I used Jazz apples for mine, which are crisp with a good amount of sweetness. Feel free to use Gala or your favorite variety though.

Looking for more savory uses for apples? Check out these Stuffed Apples with Sausage.

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Potato Salad with Apples

This potato salad with apples has everything a stellar potato salad should have, including a creamy Dijon-mayonnaise dressing, crunchy pickles, and a few pleasant surprises, including tart green apple and fresh dill.

Adapted from Aaron Turner | The Hot Chicken Project | Hardie Grant, 2020

This is not your typical potato salad. And we mean that in the best possible way. It surprises you with jolts of sweetly sour green apple and pungent red onion and bracing Dijon and, well, it’s gonna upend your notion of how things—or at least potato salad—ought to be.–Renee Schettler

Potato Salad with Apples

• Quick Glance
• Quick Glance
• 1 H
• 1 H
• Serves 6 to 8

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Ingredients US Metric

• 2 pounds, 3 ounces medium red potatoes (or other all-purpose potatoes)
• 10 ounces Granny Smith apples (or other tart green cooking apples), peeled, cored, and diced (about 2 apples)
• 1 medium red onion, finely diced
• 6 gherkins or 3 dill pickles, diced, or to taste
• 1 to 3 tablespoons Dijon mustard
• 1 cup mayonnaise (be sure to use one that has egg), or more as needed
• 1/2 teaspoon white pepper, plus more if needed
• 1 tablespoon sea salt flakes, plus extra if needed
• 1/3 cup apple cider vinegar, plus more if needed
• 1/3 cup loosely packed dill, fronds finely chopped

Directions

Place the potatoes in a large pot, add enough cold water to cover, and set over medium heat. Slowly bring to a gentle boil. Cook until the potatoes are tender when pierced with the tip of a sharp knife, about 12 minutes.

Gently drain the potatoes and let cool.

In a large bowl, mix all the remaining ingredients together.

Once the steam has dried the potatoes a little and they’re cool enough to handle and, carefully cut them into rough walnut-sized pieces.

Add the potatoes to the bowl and, using a light touch, fold them into the dressing until completely coated.

Taste and adjust seasoning as needed. Serve immediately or cover and refrigerate for up to several hours, which will cause the intensity of the mustard flavor to mellow and the rest of the flavors to meld.

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Recipe Testers’ Reviews

Amy Wilschut

With the upcoming Memorial Day weekend, I was looking for recipes to have on hand to pair with grilled meats or fried chicken, and this potato salad fit the bill. I served this first with the Southern Fried Chicken Wings from this site and it was a perfect accompaniment.

Even after a few days in the fridge, this potato salad held up as a quick and easy lunch and, later, served with bratwurst at the end of the holiday weekend. What I liked about this particular version of potato salad was the hint of sweetness thanks to the apples and sweet gherkin pickles and, of course, the generous portion of fresh dill, my favorite herb.

I cooked the potatoes for 12 minutes. In hindsight, they could have used another few minutes since some of the pieces had a little crunch in the final salad. I did leave the skins on the potatoes. The salad was perfectly seasoned per the recipe, no additions were made.

Jack V.

Once you have made this potato salad, it would be very hard to go back to the mayonnaise-laden, bland, store-bought variety. Lots of eyebrows raised in my house as they saw Granny smith apple being diced for this salad, but one taste made them believers. The various forms of acidity—apple, pickle, vinegar—give this salad a delightful brightness, but won’t be to everyone’s tastes.

I found the dressing to be more on the thin side (think German potato salad rather than the thick, starchy side you expect from classic American potato salad, but that wasn’t a deal breaker. I think both reducing the vinegar in the dressing (just slightly) and being a little rougher when chopping up the potatoes would provide enough extra starchy matter to emulsify the dressing to a thicker consistency.

I used baby dutch potatoes and these were a bit too waxy for this application and wouldn’t recommend them. I would have preferred a potato that had some more starch. I did not add more vinegar. it absolutely didn’t need more acidity.

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Apple Cider Chicken Thighs with Sweet Potatoes

Want a perfect fall weeknight meal? These Apple Cider Chicken Thighs are it. Simmered in the oven with sweet potatoes and onions, it’s a one-pot skillet dinner that’ll fill you up without stressing you out.

If I’m being honest I don’t love to drink apple cider (it’s a little too sweet for my tastes), but my wife and kids do, which is why I always try to keep a big jug of it in the fridge during the fall.

I do love to use apple cider in the fall, though! It’s great in sweet desserts like donut holes, but is also delicious in savory dishes like glazed salmon and slow cooker pulled pork, as well as today’s main event: Apple Cider Chicken Thighs!

These chicken thighs are a perfect all-in-one skillet dish, full of fall’s best flavors. Adults will love it even if they don’t love chicken thighs (my wife attests to this), and kids should eat it, too.

What Kind of Chicken Thighs Should I Use?

You can technically use any chicken part for this recipe, but you’ll get the best results if you use skin-on and bone-in cut chicken thighs. This cut is less likely to dry out, and the thighs will have a rich flavor after the braise. They’re also economical, easy to cook, and so delicious.

Why Use Apple Cider as the Cooking Liquid?

People don’t think to cook with apple cider much, but I highly recommend it. Apple cider is delicious paired with foods like sweet potatoes, and you often don’t need a lot of it to get the flavor.

The only thing to watch for is the cider’s sweetness. I like to mix the cider with some chicken stock to mellow it out.

A Trick for Crispy Chicken Thighs

The trick to delicious chicken thighs? Sear them before simmering.

Start with a COLD cast iron skillet, add the chicken thighs skin-side down to the skillet, place the skillet over medium heat, then don’t touch the thighs for about 15 minutes. The fat will render out and the skin will get a golden crispy crust.

To keep the skin crispy later in the oven, make sure the thighs aren’t completely submerged in the liquid. They should only be half covered, so the skin is exposed.

Make It a Meal!

I like to serve these with a grain or pasta that can soak up all the juices. While the chicken thighs simmer, cook some white rice (on the stove or in a pressure cooker) or orzo and serve the thighs with that. The cooking liquid also reduces nicely to make a light pan sauce which you can spoon over the chicken before serving.

Storing and Reheating Chicken Thighs

You might not have any leftovers, but if you do, no worries. The chicken thighs keep well in the fridge for 4-5 days. When you’re ready to reheat, microwave them for about 90 seconds on high. You will lose the delicious crispy skin in the microwave, but the chicken itself will still be super juicy and tender.

If you want to get some of the crispiness back, reheat the thighs in the oven until warmed through.

The Dad Add: Leftover Chicken Salad

This dish lends itself perfectly to a hearty leftover salad. Shred one of the chicken thighs and add it to some greens along with the leftover braised sweet potatoes. Spoon some olive oil and apple cider vinegar over top, then season with salt and pepper for a delicious and hearty lunch.

Want to kick it up another notch? Add goat cheese and toasted pumpkin seeds. YUM.

The Kid Report Card

In this photo, you will see the true power of the older sibling.

There was zero (ZERO!) chance my younger child was going to eat this dish, but Bro took one for the team and dove into it. He tried a piece of chicken, tried the tiniest, littlest bite of sweet potato the world has ever seen, and shoveled in some rice. He did all of this while his sister stared at him intensely. After she was satisfied that we wouldn’t have to call emergency services, she waded into her own plate ever so slowly.

So, the verdict: this dish is kid-friendly! The flavors are slightly sweet and savory, and as long as you don’t overwhelm your kids with a huge thigh on their plate, they will be almost certainly into it.

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