Homemade Potato Salad - Simple Summer Dish with New Potatoes and Apple - Perfect for Grilling
Published: 05.07.2026
This is a simple homemade potato salad with new potatoes, creamy dressing, chives, and apple. It pairs well with grilled food, cured meats, or can be enjoyed as a light summer dish on its own.
- Servings
- 2 servings
- Prep
- 5 min
- Cook
- 20 min
Ingredients
400 to 500 g new potatoes
Salt for the boiling water
1 egg
1 tsp Dijon mustard
1 tsp white wine vinegar
1.5 to 2 dl rapeseed oil
1 small pinch of salt
A little cayenne pepper
About 1 dl sour cream or crème fraîche
2 to 3 tbsp homemade mayonnaise
1 to 2 tsp coarse mustard
1 small apple
A small bunch of chives
Black pepper
Optional: a little more salt to taste
Cured meats for serving, such as Westfaler or salami
Instructions (mise en place)
Mise en place: Rinse the potatoes, gather an immersion blender, measuring cup, knife, cutting board, bowl, and serving platter.
Boil the new potatoes in well-salted water until tender. In the video, this takes about fifteen minutes.
Drain the water and let the potatoes cool slightly. The potato salad is best made with warm potatoes.
Make mayonnaise with the egg, Dijon mustard, white wine vinegar, salt, rapeseed oil, and a little cayenne pepper. Blend with an immersion blender until the mayonnaise thickens.
Place sour cream or crème fraîche in a bowl.
Stir in some homemade mayonnaise and coarse mustard.
Finely chop the chives. Stir in about half and save the rest for topping.
Peel the apple and cut it into small cubes. The apple should add freshness without overwhelming the dish.
Stir the apple into the dressing.
Season with black pepper and optionally a little more salt.
Cut the warm new potatoes in half. You can leave the skins on.
Gently fold the potatoes into the dressing. Be careful not to stir too hard, or the potatoes may break apart.
Top with the remaining chives.
Serve with cured meats or as a side dish for grilled food.
Potato salad is a classic side dish in many European cuisines, especially for summer meals, grilled foods, and cold meat dishes. This version is a simple homemade potato salad with new potatoes, mayonnaise, mustard, chives, and apple.
Flavor Profile
Creamy, mild, and fresh potato salad with a hint of mustard, light acidity from the apple, and a subtle warmth from cayenne pepper.
Serving Suggestions
Serve as a side dish for grilled foods, cured meats, sausages, chicken, or cold lunch dishes.
In the video, the potato salad is served with Westfaler.
Homemade potato salad doesn't have to be complicated. In this version, I use new potatoes that are boiled until tender before being folded into a creamy dressing.
I prefer to use warm potatoes. This way, they absorb more flavor, and the potato salad has a softer, more homemade feel.
The dressing is made with homemade mayonnaise, a bit of sour cream or crème fraîche, coarse mustard, and chives. The apple adds freshness and a bit of acidity without making the potato salad too sweet.
I do not use onion or garlic in this version. This is intentional. Garlic can quickly become very dominant when the potato salad sits for a while, and here I prefer a milder, rounder flavor.
Finally, the potatoes are gently folded in. Do not stir too hard, especially if the potatoes are well-cooked. They can easily break apart.
This is a potato salad that pairs nicely with grilled foods, cured meats, or a simple summer lunch.
Photos
Note: Information may contain errors. Always verify important facts yourself.
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