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Is there anything worse than a big glob of mayo-covered flavorless potato chunks calling itself potato salad? Okay, okay – yes, there are many things in life that are actually much worse than that, but I think you get what I mean. I don’t know when, exactly, I went from being okay with mayonnaise to pretty much despising it, but it happened somewhere along the line and now I make everything in sight with Greek yogurt, instead. This potato apple salad is my latest foray into the world of substituting yogurt for sour cream and mayo. It’s a refreshing dish that lightens up the traditional side item while making use of a tasty fall fruit. It’s tangy and delicious. =)
When you look at this recipe, you’ll notice it calls for a lemon. This is optional, but highly recommended! By tossing the apple chunks in fresh lemon juice, you can prevent unsightly browning. Do browned apples taste different? No, not really. However, people always eat with their eyes first, so avoiding browned apple chunks makes the dish more appealing! As a note – you really do need fresh lemon juice for this because the bottled stuff won’t prevent browning. Weird, huh?
See that cute little squirrel back there in the picture above? He’s actually a pepper shaker, and he’s here to remind us to taste-test and adjust salt/pepper after adding the feta cheese. Feta, like pretty much all cheeses, can be salty, so adding extra salt before the cheese can result in a finished product that’s much too salty!
Greek Yogurt Potato Apple Salad with Feta
Prep Time40 minutes
Cook Time15 minutes
Total Time55 minutes
1 1/2 pounds of red potatoes
3 scallion 'cloves'
3 tablespoons of plain Greek yogurt
1 tablespoon of red wine vinegar
1 teaspoon of stone ground/brown spicy mustard
1 teaspoon of light brown sugar
1/2 a teaspoon of dried thyme
1/2 a teaspoon of celery seeds
Salt and pepper, to taste
2 medium/small apples (I recommend granny smith or something else crisp and tart)
1/2 a cup of feta cheese (or to taste)
Wash and scrub your potatoes and then cut them into evenly-sized chunks about 1/2" across.
Add the potatoes to a large pot or Dutch oven and cover them with water, place over high medium-heat on the stove, and bring them to a boil. Once boiling, cover partially with a lid and reduce heat slightly until the potatoes are just simmering. Simmer until the potatoes are just tender when stabbed with a fork - about 10-15 minutes.
Drain the cooked potatoes in a colander over the sink and allow them to sit until they're fully drained and warm (instead of downright hot!), about 30-40 minutes.
Meanwhile, dice the scallions and place them in a medium bowl.
In a separate, small bowl, throughly mix the yogurt, vinegar, mustard, brown sugar, thyme, celery seeds, and about 1/8 a teaspoon of salt with whatever quantity of pepper you feel comfortable with. (I used about half a dozen good cranks of my grinder at this point).
Add the dressing mixture to the scallions and mix thoroughly to combine.
Slice and dice your apples into whatever size chunks you prefer. I used pieces about half the size of the potato chunks, but it's up to you!
Place your apple chunks in another bowl and then squeeze the juice from your lemon over them, tossing to fully coat the apple pieces.
Once the potatoes have cooled and everything else is prepped, transfer the potatoes to a large bowl. Add the apples, making sure not to add any accumulated liquid and extra lemon juice. Finally, add the scallions and dressing and toss carefully to combine.
Toss in the feta cheese.
Do a taste-test and add salt and/or pepper, as desired.
Cover and refrigerate for at least two hours, or until thoroughly chilled.
Oh, as a final note, you don’t have to use Greek yogurt – “regular” yogurt will work, too, as long as it’s a thick/creamy style instead of one of those watery ‘light’ yogurts. Stonyfield Farms, for example, makes a regular yogurt that works well in recipes when you don’t have Greek yogurt. But, as soon as you make this with your normal yogurt, head to the store and pick up some delicious, thick Greek yogurt to replace it!
Have you ever made potato salad with an “unusual” ingredient? What’s your favorite way to mix up this classic side? Does anyone else prefer no-mayo potato salad?
Natasha is a former classroom teacher turned WAHM. She also is a registered yoga teacher & holds a certificate in natural skincare formulation from the School of Natural Skincare. She shares her passion for education, positive parenting, free printables, and recipes for DIY bath & home products. Learn more about Natasha and where she’s been featured.
I’m a former classroom teacher with a Masters of the Arts in Teaching turned WAHM to an energetic Latina toddler. I help busy women have healthy homes and low-media children without all the stress and shame. Join me for free printables, DIY skincare recipes, homemade cleaning products, and more!
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