Savory and Sweet Potato Salad
Creamy potato salad with apples, craisins, green beans and eggs. Tips for make-ahead, substitutions, nuts, and keeping it crisp.
I like the crunch of the apple and the chew of the craisins. This is not routine potato salad.
Submitted by: Spice House from Milwaukee, WI
Yield: A Crowd 10-14 as a side dish
- Crisp apples and chewy craisins add sweet texture to a creamy potato salad with green beans and hard boiled eggs.
- Prep the veggies so they are well drained and chilled to avoid a watery salad; add nuts just before serving.
- You can make it a day ahead, swap yogurt for part of the mayo, or use vegan mayo and omit eggs for a vegan version.
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Preparation Instructions:
Prepare and mix all vegetables. Add fruit and mix. Add eggs and mix gently. Mix the dressing. Gently and thoroughly mix the dressing into the salad. Serve chilled.
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More About This Recipe
You can also add your favorite nuts to this recipe like almond slivers or walnuts. Add the nuts before serving so they don't get soft in the dressing.
Frequently Asked Questions
How long does this potato salad keep in the fridge?
Store in an airtight container in the refrigerator for 3 to 4 days. Eggs and mayonnaise limit shelf life, so discard after day four. Keep any nuts separate until serving to preserve crunch.
Can I make this salad ahead of time?
Yes. Make it up to a day ahead and chill so flavors meld. To keep apples from browning and nuts crunchy, either toss apples in a little lemon juice or add apples and nuts right before serving.
What apples or dried fruit can I use instead of the recipe suggestions?
Use any crisp sweet apple like Fuji, Gala, or Honeycrisp. Swap craisins for raisins, chopped dried apricots, or dried cherries. Adjust the amount to match your sweetness preference.
How do I prevent the apples from turning brown?
Toss apple pieces with a splash of lemon or orange juice right after cutting, about 1 tablespoon per cup of apples. Alternatively add the apples just before serving.
Can I make a lighter version of the dressing?
Yes. Replace half or all of the mayo and sour cream with plain Greek yogurt for a tangy, lower-fat option. Start with a half swap, taste, and adjust salt and pepper.
How can I make this salad vegan or egg-free?
Use vegan mayonnaise or plant-based yogurt and omit the hard boiled eggs. Add a can of rinsed chickpeas for extra protein and chew.
What nuts work best and when should I add them?
Almond slivers, chopped walnuts, or pecans are great choices. Add them right before serving so they stay crisp. Toast lightly for more flavor if desired.
How should I cook the potatoes and vegetables so the salad is not mushy?
Boil diced red potatoes until fork-tender but still firm, about 10 to 15 minutes depending on size. Blanch green beans and sliced carrots until crisp-tender, then plunge into ice water. Drain everything thoroughly before mixing with dressing.
How long does this potato salad keep in the fridge?
Store in an airtight container in the refrigerator for 3 to 4 days. Eggs and mayonnaise limit shelf life, so discard after day four. Keep any nuts separate until serving to preserve crunch.
Can I make this salad ahead of time?
Yes. Make it up to a day ahead and chill so flavors meld. To keep apples from browning and nuts crunchy, either toss apples in a little lemon juice or add apples and nuts right before serving.
What apples or dried fruit can I use instead of the recipe suggestions?
Use any crisp sweet apple like Fuji, Gala, or Honeycrisp. Swap craisins for raisins, chopped dried apricots, or dried cherries. Adjust the amount to match your sweetness preference.
How do I prevent the apples from turning brown?
Toss apple pieces with a splash of lemon or orange juice right after cutting, about 1 tablespoon per cup of apples. Alternatively add the apples just before serving.
Can I make a lighter version of the dressing?
Yes. Replace half or all of the mayo and sour cream with plain Greek yogurt for a tangy, lower-fat option. Start with a half swap, taste, and adjust salt and pepper.
How can I make this salad vegan or egg-free?
Use vegan mayonnaise or plant-based yogurt and omit the hard boiled eggs. Add a can of rinsed chickpeas for extra protein and chew.
What nuts work best and when should I add them?
Almond slivers, chopped walnuts, or pecans are great choices. Add them right before serving so they stay crisp. Toast lightly for more flavor if desired.
How should I cook the potatoes and vegetables so the salad is not mushy?
Boil diced red potatoes until fork-tender but still firm, about 10 to 15 minutes depending on size. Blanch green beans and sliced carrots until crisp-tender, then plunge into ice water. Drain everything thoroughly before mixing with dressing.
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