Pomme (apple in French), and Pomme de Terre (potatoes in French - "apples of the earth") are the primary ingredients of this Two Apple Salad. It has a lighter fat content than the tradtional Apple Waldorf Salad that uses regular mayonnaise, and heartier because it contains potatoes. This is a perfect recipe for early red potatoes like Dark Red Norland, or Viking Red (mid-summer), and All-Red later in the season. Dessert Apples confer the best flavour to this salad because it uses only a small amount of sugar.
Salade de Deux Pommes
Serves 10
- 4 medium fresh whole apples with skin, cut in cubes
- 3 medium red-skinned potatoes, unpeeled
- 1 large celery stick about 11-12 inches long
- 1 cup buttermilk
- 1/2 cup chopped walnut halves
- 1 tablespoon fresh lemon juice
- 1 tablespoon white sugar
- 2-3 fresh mint leaves for garnish
Method
- Scrub potatoes under running water. Put in a saucepan/kettle and boil under fork tender. When cooked, drain water and set potatoes aside.
- Wash and core apples. Cut into small cubes. Add 1 tablespoon fresh lemon juice to fruits, cover, and refrigerate.
- Wash celery stick. Cut into small cubes. Set aside.
- Chop walnut halves into small pieces. Do not pound the nuts.
- Prepare the Buttermilk Dressing by combining the buttermilk and sugar in a small bowl. To allow the dressing to thicken, cover the bowl and refrigerate for at least 30 minutes. This dressing will keep for three days.
- Combine apples, cooled diced potatoes, celery, nuts, and the thickened Buttermilk Dressing. Mix well and refrigerate until needed.
- Serve on a prechilled container and garnish with a leaf or two of fresh mint leaves
Nutritional Content Per Serving Portion
- Calories: 123
- Carbohydrates: 20 grams
- Dietary Fiber: 3 grams
- Protein: 3 grams
- Vitamin A: 69 International Units (IUs)
- Betacarotene: 26 micrograms
- Lutein and Zeaxanthin: 48 microgtrams
- Vitamin C: 16 milligrams
- Vitamin E: 0.18 milligrams
- Vitamin K: 5 micrograms
- Vitamin B1/Thiamin: 0.09 milligrams
- Vitamin B2/Riboflavin: 0.05 milligrams
- Vitamin B3/Niacin: 0.88 milligrams
- Vitamin B6: .025 milligrams
- Vitamin B12: 0.05 micrograms
- Folate: 20 micrograms
- Pantothenic Acid: 0.34 micrograms
- Calcium: 45 milligrams
- Iron: 0.8 milligrams
- Magnesium: 18 milligrams
- Phosphorus: 89 milligrams
- Potassium: 429 milligrams
- Sodium: 36 milligrams
- Zinc: 0.113 milligrams
- Copper: 0.30 milligrams
- Manganese: 0.31 milligrams
- Selenium: 0.65 micrograms
- Total Fat: 4.0 milligrams
- Saturated Fat: 0.5 milligrams
- Monounsaturated Fat: 0.61 milligrams
- Polyunsaturated Fat: 0.017 milligrams
Note: This original recipe was developed and analyzed for nutritional content by the writer. Because this recipe calls for "unpeeled"apples and potatoes, it is best to use organically grown produce. Apples and potatoes contain significant amounts of pesticide residues, the result of conventional agriculture. Conventionally cultivated food crops use pesticides/herbicides, artificial fertilizers and other chemical products. Organic produce carry labels with nine (9) digits. Conventionally grown fresh produce carry only four (4) digits.
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