Cooking Fresh: New Potato Salad Recipe | The Old Farmer's Almanac

Cooking Fresh: New Potato Salad Recipe

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When the Sun comes out, the part of my brain devoted to thinking about what’s for dinner turns toward salads and barbecue. That’s how I ended up making New Potato Salad from the Cooking Fresh cookbook.

I love potato salads but, even more, I enjoy trying variations on the typical potato/egg/mustard/mayo standard and that’s what caught my eye about New Potato Salad. Not only does this recipe feature apples for a touch of sweetness, but also the dressing is a mix of mayonnaise and white wine. That’s it. I was a bit skeptical of the ¼ cup of white wine that this recipe called for, but the result is really lovely—crisp and light.

New Potato Salad calls for new potatoes, which are small, young potatoes. The ones that I bought were a little bigger than golf balls. New potatoes tend to be a little sweeter than their older and bigger counterparts. They have a great flavor and I would recommend using them for this recipe, if you can. If not, I think that red or yellow potatoes would work just fine.

New potatoes: don't let the picture fool you—these spuds are tiny! The biggest is little larger than a golf ball

No matter what kind of potatoes you use, here’s a tip from the pages of Cooking Fresh: to seal in vitamin C, add a pinch of sugar—not salt—to potato-boiling water.


New Potato Salad

Makes 6 to 8 servings. 

The secret with this salad is to add the mayonnaise to the potatoes while they’re still warm.

  • 2 pounds new potatoes
  • ½ cup mayonnaise
  • ¼ cup white wine
  • 1 stalk celery, finely chopped
  • 1 small onion, finely chopped
  • 1 to 2 tart, firm apples, cored and coarsely chopped
  • 3 sprigs fresh dill or ½ teaspoon dried dill
  • 3 to 4 leaves fresh basil finely chopped or ½ teaspoon dried basil
  • salt and pepper, to taste

Boil the potatoes until just tender. Drain and set aside.

The tiny potatoes are boiled whole and took no time at all cook. 

In a small bowl, combine the mayonnaise and white wine, whisking to blend.

I used two apples, because I live in Washington State and we're required by law to love them. Not really. I still love them though. 

In a large bowl, combine the celery, onion, apples, and herbs.

Dice the still-warm potatoes and add to the celery mixture. 

Drizzle with the mayonnaise mixture and toss to coat. Season with salt and pepper.

Serving suggestion: Burger (I chose the “garden” variety) and a cold beverage of your choice. It's like summer came early!

Want more Cooking Fresh recipes? Order your copy today!

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