Warm Potato and Apple Salad

It is Recipe Swap time of month again where Christianna of Burwell General Store gives us a recipe from a vintage cookbook to alter and create into our own. This month is Russian Salad, which worked out quite nicely because I happen to have some leeks in the refrigerator. While the original recipe did sound delightful (minus the herrings), my mind went immediately to potato leek soup. So potato salad and warm soup synergized, creating warm potato salad.

Potato salad was always a food item I took two steps away from at picnics and potlucks...until I discovered the vinegar-based versions. So Russian Salad was just the inspiration needed to hop on board the fall foods and use an apple in the potato salad, which actually adds a nice crunch. You bite into the salad not knowing if it is an apple or a potato.

We have been having the most amazing fall in Seattle. It is pretty uncommon to have consistently sunny days in the 70s in October, so my brain hasn't been thinking about autumn foods. All the magazines and department store windows are on schedule with the season, but our open-toed shoes and short-sleeved dresses are speaking another language. So the potato and apple salad was the gateway to also roasting my first butternut squash of the season today for a curried squash and pear soup.

Fall is always the time of year of new beginnings. School goes back in session, summer activities end and we start having more of a regular schedule, my mom, brother, and I all celebrate our birthdays, and Halloween is the start of the holiday season. I usually take this time of year to check on my New Year's resolutions, seeing if I have overlooked any one in particular. I reflect on the past year, and make goals and plans for the approaching new age. This week has now become listing making week and going through clothes, papers, etc. to get rid and start anew. The seasonal clean-up has begun. So thank you Christianna and Russian potato salad for getting me into the season of new!

Warm Potato and Apple Salad
Makes 4 to 6 servings

You can also go more along the lines of the Russian Salad and add hard-boiled eggs and chicken for a heartier salad. Or serve it alongside roasted chicken and a spinach salad.


4 red potatoes, cubed
1 tablespoon olive oil
1 leek, finely chopped
Salt and pepper
1 apple, cubed
1 large clove garlic, minced
1 tablespoon olive oil

1/4 cup white wine vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon sugar
Salt and pepper
3 tablespoons olive oil
1/2 cup chopped fresh parsley

Fill a large pot of water with salted water and bring to a boil. Add potatoes and boil until tender enough to break with fork, 10 to 15 minutes. Drain and set aside.

While potatoes are boiling, heat 1 tablespoon olive oil in a skillet over medium heat; saute leek until fragrant and lightly browned, about 10 minutes. Season with salt and pepper. Stir apple, garlic, and additional 1 tablespoon olive oil into leek. Continue cooking, stirring occasionally, until apples are slightly tender, 5 to 10 more minutes.

Whisk vinegar, mustard, sugar, salt and pepper together in a bowl; stream 3 tablespoon olive oil in while constantly whisking until fully incorporated. Stir in parsley.

Toss potatoes, leek-apple mixture, and dressing together in a large bowl. Serve warm or chilled.