Skip to main content

Homey Potato Salad Brigitte Style

  • Author:
  • Publish date:
walnut salad
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1 1/2 lbs of red skin potato, or approximately 6 or 7 medium potato
  • 6 once flavored cheddar cheese or Monterrey Jack
  • 2 granny smith apples
  • a handful of walnuts
  • 3 tbs. of light mayonnaise, or enough to bind
  • 2-3 tsp. of French Dijon mustard
  • A pinch of salt


Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10 minutes. Drain, cool and chop. Leave skins on.

Cut the Monterrey Jack cheese/flavored cheddar into small cubes. Dice the granny smith apples. Toasted walnuts (optional).

Mix the potato, cheese, and apples together in a bowl, add the mayo and the mustard.

Mix well and sprinkle the walnuts on top.