Potato salad with apple and eggs

Korean Potato Salad With Apples

The Spruce / Stephanie Goldfinger

Nutrition Facts (per serving)
376	Calories
23g	Fat
38g	Carbs
6g	Protein

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Nutrition Facts
Servings: 6
Amount per serving
Calories	376
% Daily Value*
Total Fat 23g	29%
Saturated Fat 4g	19%
Cholesterol 74mg	25%
Sodium 318mg	14%
Total Carbohydrate 38g	14%
Dietary Fiber 5g	16%
Total Sugars 7g
Protein 6g
Vitamin C 17mg	86%
Calcium 46mg	4%
Iron 2mg	11%
Potassium 914mg	19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Potato salad is popular in Korea, which surprises many non-Asians. Besides being enjoyed as a side dish, it is used as a sandwich filling, an idea that is uncommon in Western cuisine.

So what makes Korean potato salad quintessentially Korean and different from American potato salad (with its heavy emphasis on mayonnaise) and German potato salad (with its bacon and vinegar ingredients)?

Unlike Western versions of this popular side dish, Korean potato salad can include fruit and vegetables. This version, for example, includes a carrot, an apple, and half a cucumber, along with the expected potatoes. It also includes half an onion, which adds some tangy flavor to the mix but is not uncommon in Western recipes.

There’s also no vinegary component to this Korean potato salad—the recipe relies only on mayonnaise to blend the various ingredients.

Finally, feel free to experiment with some of your own additions to this Korean potato salad. Half a cup of sweet corn can add some nice flavor, and some people even use macaroni elbows in their potato salads.

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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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How to Make THE BEST Potato Salad

This easy, classic Southern potato salad recipe with eggs, has been handed down from my grandma to my mom and then to me, and includes their secret tips that makes it the very best potato salad recipe every single time.

It may be a pretty bold to claim, but saying this potato salad recipe is the best is a statement I’ll totally stand behind.

I’ve shared several variations of potato salad recipes here on the blog including my German potato salad, a creamy dill potato salad, my no-mayo potato salad with herbs, a bacon and sour cream loaded baked potato salad, and even more. But this salad is the one that readers have made a top recipe here on the blog, and definitely ranks as my personal childhood favorite.

How to Make the Best Potato Salad

This classic potato salad is the one I grew up on. It’s the recipe my Grandma Mary Jane originally made, then passed down my mom, aunts, and cousins, and me and my sister. It’s accompanied burgers, grilled ribs, and every other favorite summer dinner recipes under the sun.

As favorite family recipes do, it’s a food memory none of us can, or want to, forget. It shows up at nearly every BBQ, picnic or good old fashioned supper soirée at my house, and it’s one I’m proud as punch to share when I go to other’s homes as well. And it’s extremely popular with readers who love it all year round, at Thanksgiving and Christmas too. Who knew? Looks like this recipe has found it’s Southern potato salad roots.

So now it’s your turn to give it a try. Here’s how to make the best potato salad ever. Let’s get started…

What’s In Potato Salad

I spent many a summer afternoon making and taste testing this salad alongside my amazing mama, just like she did with hers. In fact, I’ve made it so many times I don’t even need the recipe. You know a recipe is that good when you know it by heart.

Here’s the ingredients you’ll need for this classic potato salad:

• Yukon gold potatoes (see below why they’re the best)
• white vinegar
• hard boiled eggs
• celery
• green onion
• Miracle Whip—it’s the secret sauce to this potato salad dressing
• yellow mustard
• celery seed
• kosher salt and fresh ground pepper

What Type of Potato Is Best for Potato Salad

We use white potatoes, or Yukon Golds, in our family’s recipe. Because they have a thinner skin, they’re easy to peel after boiling and taste creamier, a little sweeter, and hold their shape well after cooking. Avoid using starchier potatoes like russets that too easily turn to mush in salads like this.

Also remember to choose potatoes of the same size for the most consistent cooking.

How to Keep Potato Salad from Getting Watery

There are a couple of reasons potato salad can become runny. Here’s how to troubleshoot the problem.

1. Use the right potato. Yukon golds are our go-to and absorb the dressing well.
2. Be sure to add the dressing to cool potatoes before adding the creamy mayo dressing. Potatoes will sweat water as they cool, and that can contribute watery potato salad.
3. And then, reader Vicki sent in an email with her suggestion to avoid watery potato salad:
   “I asked a renowned chef what I was doing wrong, and he told me NEVER to salt the potatoes either during cooking or preparing the salad . The salt makes the potatoes seep water . Ever since I took his suggestion, I have never had a problem with watery salad . You can season the salad with salt, pepper, and other seasonings just before serving and it won’t affect the potatoes once they have been mixed with the mayo. Just an FYI.”

How to Cook Potatoes for Potato Salad

One of the biggest potato salad controversies is do you cut potatoes before boiling for potato salad? My mom says, no.

My mom cooks her potatoes whole with the skin on. I follow her lead, or will quarter them before cooking. The other method to cooking the potatoes is peeling and cutting the potatoes before cooking as suggested in the comments below. But, my mom says that method allows the potatoes to absorb more water, and so I do what mama says.

To cook the potatoes, add them to cold water and bring to a boil and reduce to medium heat, rather than adding the potatoes to hot, boiling water. Boil the potatoes until fork tender and the skin just begins to crack, about 20-25 minutes.

Another cooking method a reader suggests is steaming the potatoes in 1 inch of water for 30 minutes, which works too. Just be sure to watch you don’t boil your water away and burn the pan.

My Mom’s Secret Tips

Add vinegar to the warm potatoes. One of the biggest flavoring secrets to the success of this recipe is white vinegar. That’s why I add a few hearty splashes of white vinegar to the cooked potatoes gives the salad it’s secret and subtle flavor punch. To do so, add the vinegar while the potatoes are still warm, and allow them time to rest and absorb the vinegar’s zing while they cool.

My mom’s next key ingredient is Miracle Whip. As noted in the comments, there is much debate over using Miracle Whip or traditional mayonnaise. Even though I’m a mayo fan, I’ve found that MW adds a sweet creamy flavor mayo just doesn’t have. That’s why time and again I’ve returned to my roots and back to Miracle Whip because that’s what mom uses and it’s the classic flavor I can’t get otherwise. If you’re a mayo fan, by all means, make the move. But maybe, just maybe, give the old Whip a try.

The Flavorings

Always add eggs. My mom’s original recipe calls for just three eggs, but since I’m a super fan of eggs in potato salad, I’ve added two more. It probably stems from my adoration of egg salad, so feel free to adapt to your own taste.

Everyone has an opinion on what to add and what not to add to potato salad. For our family recipe, chunks of celery and bites of green onion add the needed crunch to classic potato salads. I’ve added diced pickles before because everything tastes better with pickles. Except this version of potato salad. I’m saving the pickles for my tuna fish sandwiches.

Let’s talk celery seed. This is probably the only recipe besides a bloody mary (find my favorite bloody mary recipe here) that I use celery seed. It’s an integral part of the flavor profile, so don’t skip it.

Mustard adds the tang. In the realms of the mustard world, we don’t even dream about getting fancy schmancy with German browns, hearty seeded or Frenchy dijon mustards. I save that for my German potato salad, because just like on my hot dogs, plain old yellow mustard is the best.

Give this salad time. Allowing the potato salad flavors to meld is important here, that’s why if I’m planning on eating the salad on the day I make it, I’ll prepare it at lunch so it can sit and build the flavors, or make it a day ahead. Potato salad will stay good in the refrigerator for up to 3-4 days. If it doesn’t get eaten up before then.

Hail to mom mom’s best potato salad. Enjoy!

Recipe Variations

Everyone has their favorite ingredients that make up a pasta salad, just check out the comments below. Here are a few additions and variations you may be craving now.

• Can you use mayo instead of Miracle Whip?. If you prefer to, go for it. Personally, the sweetness in Miracle Whip is what I have the most fondness for.
• Try a half and half situation by subbing in half sour cream or Greek yogurt for any part of the mayo/Miracle Whip combo.
• Try adding pickles. For more zing, adding diced sweet pickles, dill pickles or pickle relish will give this salad another layer of flavor.
• Chopped red onion or radishes will add a bit more heat.
• Add bacon for an earthy bite (or just make my Baked Potato Salad with bacon, sour cream and cheddar cheese instead.)
• Instead of yukon gold potatos, try red potatoes instead and leave their jacket skins on for a more colorful potato look.

Recipes That Go With Potato Salad

If you make this recipe, please let me know! Leave a rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

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Рабочая тетрадь Spotlight 4. Workbook. Страница 23

2. Read and fill in How many or How much — Прочитай предложения и впиши How many или How much.

1. How much bread do you want to buy? — Сколько хлеба ты хочешь купить?
2. How many tomatoes are there? — Сколько там помидоров?
3. How much milk do you want in your coffee? — Сколько тебе налить молока в кофе?
4. How many potatoes have we got? — Сколько у нас картошки?
5. How much butter is there in the cake? — Сколько масла в торте?
6. How many oranges are there in the basket? — Сколько апельси­нов в корзинке?
7. How much sugar do we need? — Сколько нам нужно сахара?
8. How many pineapples are there in the fridge? — Сколько анана­сов в холодильнике?

3. Ask and answer. Then write — Задай вопросы по картинке, ответь на них и запиши.

1. A: Is there any pepper? — Там есть перец?
   B: Yes, but not much. — Да, но немного
2. A: Are there any pineapples? — Там есть ананасы?
   B: Yes, but not many. — Да, но немного
3. A: Is there any olive oil? — Там есть оливковое масло?
   В: Yes, but not much. — Да, но немного.
4. A: Are there any beans? — Там есть бобы?
   В: Yes, but not many. — Да, но немного.
5. A: Are there any lemons? — Там есть лимоны?
   В: Yes, but not many. — Да, но немного.
6. A: Is there any butter? — Там есть масло?
   В: Yes, but not much. — Да, но немного.
7. A: Are there any coconuts? — Там есть кокосовые орехи?
   В: Yes, but not many. — Да, но немного.
8. A: Are there any bananas? — Там есть бананы?
   В: Yes, but not many. — Да, но немного.

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