Potatoes are amazing and eating as many potatoes as we like is manna from heaven for folks (like me) who once believed that potatoes were just a bunch of carbohydrates to be avoided.   Here are a few reasons why potatoes are front and center at our house.

  1. They are the ultimate comfort food
  2. They are delicious at any meal and can be prepared in so many tasty ways
  3. They are high in vitamins and minerals while low in fat and salt
  4. The are widely available in tons of varieties and sizes
  5. They are inexpensive
  6. They have a long shelf life

We recently tried this cool summer potato salad recipe that combines red-skinned potatoes with crisp corn, red onion, red bell pepper all tossed together with an oil free, light and tangy, Dijon vinaigrette.

I adapted this recipe from this one published by the Ordinary Vegan.  It comes together quickly and we loved it straight away…we think you will too!

no added fat summer potatoe and corn salad

Ingredients

Potato Corn Salad

1-1/2 pounds of red potatoes cut into 1″ dice

1 large red bell pepper cut into small 1/2″ dice

1/2 cup red onion cut into small 1/2″ dice

4 ears of corn

ground black pepper

1 tablespoon of dried dill (3 tablespoons if using fresh dill)

Vinaigrette

2 tablespoons Dijon mustard

2 tablespoons of apple cider vinegar

1 tablespoon maple syrup or agave nectar

1/4 cup water

1/4 teaspoon ground black pepper

Instructions:

  1. Bring a large soup pot of water to boil
  2. Add diced potatoes to boiling water – cook for 7-8 minutes until tender but not mushy. (Insert fork to test for doneness.)
  3. Drain potatoes in colander and rinse briefly with cool water to stop cooking.
  4. Bring large soup pot of water to boil
  5. Drop ears of corn into boiling water and cook for 3 minutes, remove from water and drain.
  6. Remove kernels from ears by cutting the tip off to stabilize. corn stabilization Insert a corn holder and using a sharp knife carefully slice the kernels off with a downward motion.removing corn kernals from ears
  7. In a large bowl combine the potatoes, corn, onion, red bell pepper and black pepper.
  8. In a small bowl whisk together the water, apple cider vinegar, Dijon mustard, syrup and black pepper.fat free vinaigrette
  9. Pour the vinaigrette over the potato mixture and toss to combine well.
  10. potato and corn salad with fat free vinaigretteSprinkle with dried dill.potato and corn salad with fat free vinaigrette
  11. Add salt to taste at table.

 

 

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