Summer Veggie Potato Salad

Developed by Sara Quessenberry for Cleveland Clinic Wellness

This take on a picnic classic is a winner for both substance and style. Green beans, fresh corn, and red onion accompany the red potatoes, making it a nutrient-rich summer vegetable bonanza.

Yield: 4 servings

1½ pounds small red potatoes
8 ounces green beans, ends trimmed
1 cup fresh corn kernels
½ of a small red onion, chopped
2 tablespoons white wine vinegar
1 tablespoon extra virgin olive oil
2 teaspoons whole grain mustard
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons chopped fresh tarragon

1. Put the potatoes in a medium saucepan and cover with cold water by 1 inch. Over medium-high heat, bring to a boil. Reduce the heat to medium and simmer until the potatoes are tender, 15 to 20 minutes. Drain and let cool. Cut the potatoes into bite-size pieces.
2. Fill a medium saucepan with water and bring to a boil. Add the beans and cook until just tender, 3 to 5 minutes. Drain into a colander and immediately run them under cold water to stop the cooking.
3. In a large bowl, combine corn, onion, potatoes, and green beans. In a small bowl, whisk together the vinegar, oil, mustard, salt, and pepper. Drizzle over the salad and sprinkle in the tarragon. Stir the salad and serve.

Nutritional Information:
232 calories, 5 g total fat, 1 g saturated fat, 6 g protein, 44 g carbohydrate, 6 g dietary fiber, 7 g sugar, 0 g added sugar, 0 mg cholesterol, 484 mg sodium

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