Recipe: Summer season season Veggie Potato Salad

There are conventional dishes you don’t want to mess with. Mom’s lasagna or apple pie could come to ideas. After which there are these old-timey dishes that will really revenue from a makeover. Potato salad is inside the latter class. The gloppy, potatoes-and-mayonnaise vogue that has reared its head at picnics and potlucks as a result of the 1950s doesn’t win any components for style or vitamin.

Enter our sort out this conventional — a winner for substance and magnificence. Inexperienced beans, latest corn, and pink onion accompany the pink potatoes, making it a nutrient-rich summer season veggie bonanza. And with an excellent, tangy combination of grainy mustard, vinegar, tarragon and olive oil, you obtained’t miss the mayo one bit. Make this potato salad 2.zero in your subsequent gathering of family or buddies, and don’t be surprised after they ask for the recipe!

Components

1 ½ kilos small pink potatoes
eight ounces inexperienced beans, ends trimmed
1 cup latest corn kernels
½ of a small pink onion, chopped
2 tablespoons white wine vinegar
1 tablespoon additional virgin olive oil
2 teaspoons whole grain mustard
¼ teaspoon kosher salt
¼ teaspoon freshly flooring black pepper
three tablespoons chopped latest tarragon

Instructions

  1. Put the potatoes in a medium saucepan and cover with chilly water by 1 inch. Over medium-high heat, carry to a boil. In the reduction of the heat to medium and simmer until the potatoes are tender, 15 to 20 minutes. Drain and let cool. Decrease the potatoes into bite-size objects.
  2. Fill a medium saucepan with water and produce to a boil. Add the beans and put together dinner until merely tender, three to 5 minutes. Drain proper right into a colander and immediately run them beneath chilly water to stop the cooking.
  3. In a giant bowl, combine corn, onion, potatoes and inexperienced beans.
  4. In a small bowl, whisk collectively the vinegar, oil, mustard, salt and pepper. Drizzle over the salad and sprinkle inside the tarragon. Stir the salad and serve.

Dietary data per serving

Serves 4

Power 232
Carbohydrate 44 g
Full fat 5 g
Saturated fat 1 g
Protein 6 g
Carbohydrate 44 g
Dietary fiber 6 g
Sugar 7 g
Added sugar zero g
Ldl ldl cholesterol zero mg
Sodium 484 mg

Developed by Sara Quessenberry for Cleveland Clinic Wellness