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Tasteful Selections' Potato Salad With Apple

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“I changed a few things. The size of the potatoes used were all of uniform size and no larger than a walnut in its shell. Once cooked, the potatoes were sliced in half, too. From”

Ingredients Nutrition

  • 24 ounces small potatoes (red, yellow and blue potatoes)
  • 1 teaspoon salt
  • 12 medium white onion, diced small
  • 3 stalks celery, thinly sliced (if using celery, include some of the leaves) or 13 cup lovage, minced (if using celery, include some of the leaves)
  • 1 cup mayonnaise
  • 18 cup apple cider vinegar
  • 12 teaspoon celery seed (not celery salt)
  • 14 teaspoon spanish smoked paprika (switched from cayenne)
  • 1 medium apple, diced small (for color contrast I used a Gala apple and did not peel it)
  • 2 tablespoons fresh parsley, chopped (Italian flat leaf parsley for this recipe)
  • salt, to taste
  • cracked black pepper, to taste


  1. *In a large pot bring potatoes and salt to boil; simmer 14 -17 minutes or until fork tender. Remove from heat, drain and set aside. While potatoes are boiling prep the onion, celery, parsley and apple.
  2. *Note: I prefer to prep the potatoes the day before.
  3. In a small non-reactive bowl combine the mayonnaise, vinegar, celery seed, and cayenne pepper; stir until smooth like dressing.
  4. Quickly add the onion mixture so that the apples don't brown. Toss. Taste and season with salt and pepper.
  5. When potatoes are cool, fold in the mayonnaise mixture. Cover and refrigerate for several hours or until ready to serve.
  6. The potato salad can be prepared one day in advance before serving.

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