Apple Celery Potato Salad

There are so many flavors and textures working harmoniously in this potato salad.  This salad is great for picnics and BBQs!  Try it with our baked chicken dish.  This recipe is gluten-free, and vegetarian with alternatives for vegans.  If you like your potato salad creamy, try adding fat-free Greek yogurt (optional in this recipe).

Prep time: 20 minutes Cook time: 30 minutes Yield: Serves 12

INGREDIENTS
3 Lbs Red Potatoes, washed
1 Cup Celery, chopped
1 Cup Fat-Free Greek Yogurt (optional)
1/2 Cup Red Onions, finely chopped
1/4 Cup Jalapeno Peppers, chopped
1/4 Cup Parsley, chopped
1 Red Delicious Apple, cored and cubed
2 Tbsp Honey*
2 Tbsp Lemon Juice
1 Tbsp Dijon Mustard
1 Tbsp Olive Oil
1 Tsp Paprika
Salt & Black Pepper to taste
METHOD
1. Fill a large pot with water and bring to a boil.  Add potatoes and boil for about 20-30 minutes until potatoes are easily pierced with a fork.  Set aside cooked potatoes to cool for about 20 minutes.  Note: You can reduce cook time by cubing potatoes before boiling them.
2. In a small bowl combine honey, olive oil, lemon juice, paprika; mix thoroughly.
3.  If you boiled the potatoes whole, cut them into cubes.  Place cubed potatoes in large bowl.
4. Add celery, onions, jalapeno peppers, parsley and apple to large bowl of potatoes.
5. Add honey-lemon-juice mixture (from step 2) to large bowl and mix thoroughly.
6. Add salt and black pepper to taste.
7. Chill in refrigerator until ready to serve.
8. Add yogurt when ready to serve.

* Vegan alternative: Use 1.25 tbsp of brown sugar in place of the 2 tbsp of honey

Nutrition per serving without yogurt: 144 Cals; 28g Carb; 2g Fat; 3g Protein
Nutrition per serving with yogurt: 155 Cals; 29g Carb; 2g Fat; 5g Protein


Bowl of vegetables

celery-jalapeno-parsley

apple-celery-potato-salad

 

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