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.
- They are the ultimate comfort food
- They are delicious at any meal and can be prepared in so many tasty ways
- They are high in vitamins and minerals while low in fat and salt
- The are widely available in tons of varieties and sizes
- They are inexpensive
- 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!
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)
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
- Bring a large soup pot of water to boil
- Add diced potatoes to boiling water – cook for 7-8 minutes until tender but not mushy. (Insert fork to test for doneness.)
- Drain potatoes in colander and rinse briefly with cool water to stop cooking.
- Bring large soup pot of water to boil
- Drop ears of corn into boiling water and cook for 3 minutes, remove from water and drain.
- Remove kernels from ears by cutting the tip off to stabilize. Insert a corn holder and using a sharp knife carefully slice the kernels off with a downward motion.
- In a large bowl combine the potatoes, corn, onion, red bell pepper and black pepper.
- In a small bowl whisk together the water, apple cider vinegar, Dijon mustard, syrup and black pepper.
- Pour the vinaigrette over the potato mixture and toss to combine well.
- Sprinkle with dried dill.
- Add salt to taste at table.