Summertime is the perfect time for potato salad, and there are so many variations! We love this one because it showcases bright baby red potatoes, colorful corn and green onions, all mixed into a mustard-style vinaigrette. Unlike the creamy white potato salad recipes, this recipe is next-level summer salad greatness!
Summertime is the perfect time for potato salad, and there are so many variations! We love this one because it showcases bright baby red potatoes, colorful corn and green onions, all mixed into a mustard-style vinaigrette. Unlike the creamy white potato salad recipes, this recipe is next-level summer salad greatness!
Ingredients
- 5 cups sliced baby red potatoes
- 1 cup canned corn, drained
- 1 bunch green onions, sliced diagonally (including the white portions)
- 2 tsp. Dijon mustard
- 2 T. extra virgin olive oil
- 2 T. red wine vinegar
- 2 T. mayonnaise
Instructions
Prep: 1H 00M
Cook:
Ready In: 1H 00M
- Whisk together the Dijon mustard, extra virgin olive oil, red wine vinegar and mayonnaise in a large bowl and chill in refrigerator.
- Slice potatoes into evenly sized pieces and boil about 10 minutes, being careful not to overcook. Drain and let cool.
- Add potatoes and corn to chilled dressing. Toss lightly, season with salt and pepper and garnish with sliced green onions. Chill for another 30 minutes before serving.
Nutritional Info
Per Serving:
337 calories; 7.2g fat; 1.1g saturated fat; 0g trans fat; 63.7g carbohydrates; 7.2g fiber; 7.9g protein; 1mg cholesterol; 82mg sodium; 5.1g sugar; 6 servings.
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