Erdaepfelsalat Recipe

I just made this potato and apple salad and it’s literally my new fave because the boiled waxy potatoes, crisp Granny apples, and tangy Dijon dressing come together in a way that is super refreshing and perfect for a chill day even when i dont feel like a big kitchen effort.

I love making Erdaepfelsalat because its simple and flavorful. I enjoy the mix of waxy potatoes, crisp apples and red onion, boosted by apple cider vinegar, olive oil and Dijon mustard.

I add salt, black pepper, a touch of sugar and garnish with parsley. It packs nutritional benefits I think.

Ingredients

• Potatoes provide hearty carbohydrates and fiber, making the salad filling and nutritious.
• Apples add crunch, natural sweetness, and fiber for a balanced, refreshing taste.
• Red onions give a tangy crunch, enriching flavors with vitamins and antioxidants.
• Apple cider vinegar adds a zesty tang, boosting flavor and aiding digestion naturally.
• Olive oil offers healthy fats that enhance texture and provide a smooth, rich mouthfeel.
• Dijon mustard introduces a sharp, tangy spice that lifts the overall flavor profile.
• Fresh parsley brings color, mild flavor and a touch of brightness to finish.
• Optional sugar adds subtle sweetness that balances the tangy and savory elements.

Ingredient Quantities

• 800g small waxy potatoes, boiled and sliced
• 2 crisp apples (Granny Smith works best), cored and diced
• 1 medium red onion, finely chopped
• 3 tablespoons apple cider vinegar
• 4 tablespoons olive oil
• 1 tablespoon Dijon mustard
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 teaspoon sugar (optional, if you like a slight sweetness)
• Fresh parsley, chopped (for garnish)

How to Make this

1. Start by boiling the 800g small waxy potatoes until they’re just tender then let them cool down a bit and slice them.

2. Core and dice 2 crisp apples (Granny Smith works best cause they hold up nicely) and toss them in a large bowl.

3. Finely chop a medium red onion and add it to the bowl with the potatoes and apples.

4. In a separate small bowl, mix together 3 tablespoons of apple cider vinegar, 4 tablespoons of olive oil, and 1 tablespoon of Dijon mustard.

5. Season the dressing with salt, freshly ground black pepper, and if you like a slight sweetness, add 1 teaspoon of sugar.

6. Pour the dressing over the potato, apple, and onion mix and gently toss everything together until well coated.

7. Let the salad sit for at least 10 minutes before serving so that all the flavours can meld together.

8. Finally, garnish with freshly chopped parsley and serve.

Equipment Needed

1. A large pot to boil the potatoes
2. A colander for draining the potatoes
3. A cutting board for slicing the potatoes, apples and chopping the onion and parsley
4. A sharp knife
5. A medium bowl for tossing the boiled potatoes, apples and red onion
6. A small bowl for mixing the dressing
7. A whisk or fork for blending the apple cider vinegar, olive oil and Dijon mustard
8. Measuring spoons for the vinegar, mustard, sugar and seasoning

FAQ

• Q: Can i use other apples apart from Granny Smith?
  A: Sure, you can but Granny Smith are best because they add a nice tart bite. If you use other varieties, the flavor may not be as balanced.
• Q: How do i know when my potatoes are properly cooked?
  A: They should feel fork tender and not fall apart easily. Overcooked potatoes can become mushy, so keep a close eye on them.
• Q: Should Erdaepfelsalat be served warm or cold?
  A: It’s great at room temperature, but if you like, you can chill it a bit. Just remember that letting it sit too long in the fridge might change the vibrant flavors.
• Q: Can i make the salad ahead of time?
  A: Yup, you can prep it a few hours early. Just store it in an airtight container in the fridge and bring it back to room temperature before serving to get the best taste.
• Q: How should i store any leftover salad?
  A: Keep leftovers in a sealed container in the fridge for up to 2 days. Give it a quick stir before serving again so that all the flavors mix up nicely.

Erdaepfelsalat Recipe Substitutions and Variations

• If you cant find small waxy potatoes, try using Yukon Gold or red potatoes instead
• If Granny Smith apples are out, you can use Pink Lady apples or another tart variety for a similar crunch
• Out of apple cider vinegar? White wine vinegar or a splash of lemon juice works pretty well
• If olive oil isnt available, grapeseed or light canola oil can be used in its place
• No Dijon mustard? A regular yellow or stone ground mustard will do just fine

Pro Tips

• When boiling the potatoes, keep a close eye on them so they dont turn mushy. You want ’em tender but still holdin their shape for a solid bite.

• Chop the apples and onion in sizes that are not too tiny so you can still get that burst of crunch and flavor in every mouthful even after the dressing softens things up.

• Mix your dressing ingredients in a small bowl and then slowly drizzle it over your salad. Doing this helps evenly coat all the bits instead of having some parts way too sour or oily.

• Let the salad sit for at least 10 minutes (or longer if you have time) so all the flavors meld together. Trust me, that waiting time really brings it all together.