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October 8, 2015

Potato and Honey Crisp Apple Salad

by Anne Paddock

With the bountiful supply of Honey Crisp apples this time of year, consider making a Potato and Honey Crisp Apple Salad – an easy and delicious side dish filled with sweet potatoes, red potatoes, and Honey Crisp apples tossed in a honey mustard dressing and served over a bed of greens, fresh scallions, and avocado. The earthy red potatoes combined with sweet potatoes and crunchy, slightly tangy apple pieces form the foundation of a seasonal side salad that showcases the best of Autumn. Want an added crunch? Add toasted pecans.

Potato and Honey Crisp Apple Salad

  • 1 large sweet potato, peeled and cut into 1-inch pieces
  • 12 small red potatoes, halved and quartered
  • 2 teaspoons salt
  • 4 Honey Crisp Apples
  • 1 6-8 ounce bag of mixed greens, arugula, or watercress
  • 1 bunch scallions (about 6), green part only, chopped into small pieces
  • 1 ripe avocado (sliced and diced just before serving)
  • 1/4 cup toasted pecans (optional)

Potato_Apple_Salad_Paddock_PostPlace the potato pieces and salt in a large pot filled with water. Bring to a boil and cook for 10 minutes or until the potatoes are tender. Drain and place the potatoes in a large mixing bowl to cool for 15-20 minutes.

Make the Dressing: Combine 2 tablespoons apple cider vinegar, 2 tablespoons whole grain mustard, 2 teaspoons honey, 1/4 cup of extra virgin olive oil, and a dash of Tabasco in a bowl. Whisk to blend and set aside.

Peel the apples and chop into small pieces. Combine the apples with the potatoes.

Drizzle 3-4 tablespoons of the dressing over the potatoes, gently tossing to distribute the dressing. The salad does not need a lot of dressing.

Cover the bottom of a salad plate with the mixed greens and the chopped scallions. Spoon the potato and apple mixture over the plate. Add the diced avocado with a dash of salt and serve. Sprinkle toasted pecans (optional). Place extra dressing on the table.

Serves 6-8.

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