Fruit & potato salad

I’ve been making a lot of salads lately, and this is a really easy version of a potato salad that works as a salad as well as the carbs of your meal. I love fruit in salad and this is almost like a dressed fruit salad. It’s also pretty healthy because it uses half yogurt instead of all mayonnaise. If you don’t have Kewpie(Japanese) mayonnaise, I would just adjust the flavor with vinegar because I find that American mayonnaise doesn’t have enough acidity. Keep in mind that adding capers at the end means little bursts of sour/salty flavors! Feel free to change up the veggies and fruit, but it’s good to have a mix of textures – boiled and raw, crunchy and juicy.

Ingredients (for 4, as a side)
3 potatoes
2 apples (I used Gala and Golden Delicious)
1 celery stick
1 carrot
1 cup grapes

2 tbsp plain yogurt
1 tbsp Kewpie mayonnaise
1 tbsp American mayonnaise
1 tbsp vinegar
Salt & pepper
Capers, for garnish

 Don’t make this recipe without: celery, capers

The raw ingredients, which look like they could make a healthy breakfast juice (maybe minus the potatoes). I would peel the apples if they are not organic.


Peel and dice the potatoes and carrots to a uniform size. I like to throw in the grapes whole, so I try to match the sizes to suit the grapes. The potatoes are about 1″ squared so they don’t get stodgy in the boiling process, and the carrots are cut into quarters lengthwise, and then sliced to 1/2″ or so.


Boil the carrots and potatoes until al dente. I boiled them in the same water, cooking the carrots first, fishing them out and proceeding with the potatoes.


When the potatoes are cooked, drain them and season with salt and white pepper while they are hot. Leave the potatoes and carrots to cool.


While the carrots and potato are cooking, dice the apples to a similar size to the potatoes and leave in salted water. Cover and place in the fridge.

Chop the celery stick into small pieces. I pull off the fibers out of habit, but it probably doesn’t matter too much in this case. Pick the grapes and put aside until the potatoes and carrots are cool.

Place the potatoes, carrots, celery, grapes, and drained apples in a large bowl. Season with yogurt, mayonnaise, vinegar, and season with salt and pepper to taste. Leave in the fridge to chill before serving.


Serve with capers and fresh herbs to garnish!

Open printable recipe here