Loaded with so many different flavors and textures, this Creamy Apple Feta Potato Salad is sure to be a crowd pleaser at your next picnic, potluck or party! No need to tell anyone there that it’s actually good for them. That’ll be our little secret!
Who doesn’t like a good potato salad, right? It goes so well alongside just about anything!
But even if it’s already a winner, why not kick things up a notch by adding all kinds of interesting flavors and textures to it? Throw in a diced red apple, for a surprising hint of of crisp sweetness, a handful of walnuts for a touch of buttery creaminess, some feta cheese for a bit of salty softness, and of course, you can’t leave out the celery, with its super fresh crunchiness.
There’s so much going on in this salad, really, it’s like there’s a party happening in your mouth with every new bite! Of all the potato salads that I’ve had in my life, this one it definitely one of my top favorites…
When making potato salad, you ideally want to use creamer potatoes and cut them into quarters, or at least into manageable bite size pieces.
Creamer potatoes are in fact regular potatoes that have been harvested before they’ve had a chance to mature, which keeps them small and tender. They can generally be found in the Yukon Gold, Red or Blue varieties and typically measure about one inch in diameter.
If you can’t get your hands on the creamer potatoes, feel free to use their full size counterparts, but be sure to cut them into manageable and equally sized pieces.
Cook your potatoes until fork tender in plenty of salted water, then drain them and let them cool completely to room temperature, or put them in the fridge for a bit to help speed up the process.
If you wanted to, or if that was easier for you, you could even cook the potatoes the previous day (or up to a few days ahead) and then put them in the fridge until you were ready to use them. Completely chilled potatoes are perfectly okay to use!
While the potatoes are cooling (or when you are ready to make your salad) prep the apple, celery, green onions and parsley and make the dressing by combining the sour cream (or yogurt), Dijon mustard, honey, lemon juice, salt and pepper in a mixing bowl, then whisk vigorously until well combined.
Place the cooled potatoes, red apple, celery, green onions and chopped parsley in a large mixing bowl and then pour that creamy dressing right in and give everything a gentle toss, until well combined.
Delicately stir in the crumbled feta cheese and walnuts and serve as soon as you like, but I strongly recommend that you refrigerate your finished salad for a couple of hours to allow all those delicious flavors to meld.
Leftovers, if any, will keep in the refrigerator for up to a few days…
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Creamy Apple Feta Potato Salad
- 1.5 lb creamer potatoes cut into quarters
- 1 red apple cored and diced
- 2 celery ribs sliced
- 2 green onions chopped
- 2 tbsp chopped parsley
For the dressing
- 2/3 cup feta cheese crumbled
- 1/3 cup walnuts chopped
- Cook the potatoes until fork tender in plenty of salted water, then drain them and let them cool completely to room temperature. (You could put them in the fridge to speed up the process and even leave them in there to chill completely, or until you are ready to use them).
- Meawhile, prep the other ingredients and make the dressing by combining the sour cream (or yogurt), Dijon mustard, honey, lemon juice, salt and pepper in a mixing bowl, then whisk vigorously until well combined.
- Place the cooled potatoes, red apple, celery, green onions and chopped parsley in a large bowl. Pour the creamy dressing right in and give everything a gentle toss, until well combined.
- Delicately stir in the crumbled feta cheese and walnuts and serve immediately or refrigerate for a few hours to allow flavors to meld.
- Leftovers will keep in the refrigerator for up to a few days.