Gluten-Free, Nut-Free, Soy-Free, Vegetarian
SERVES 4
PREP TIME: 10 MINUTES / COOK TIME: 20 MINUTES, PLUS 10 MINUTES TO COOL
Classic potato salad gets a healthy boost in this version that swaps out white potatoes for higher-antioxidant purple potatoes. This easy salad features microbiome-supporting yogurt rather than mayonnaise and plenty of dried and fresh herbs for flavor and health benefits.
2 pounds small purple potatoes, quartered
2 ears of corn, shucked and kernels removed
1 cup nonfat plain Greek yogurt or nondairy yogurt
1 teaspoon Dijon mustard
2 garlic cloves, minced
1 teaspoon freshly squeezed lemon juice
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried dill
¼ cup chopped fresh parsley
1 teaspoon salt
½ teaspoon freshly ground black pepper
Bioactive ingredients:
purple potato, yogurt, garlic, lemon, basil, oregano, parsley
1.
Put the potatoes in a large stockpot, and cover with water by 2
to 3 inches. Bring to a boil over high heat.
2.
Reduce the heat to medium. Boil the potatoes for 12 to 15 minutes, or until easily pierced with a fork.
3.
Add the corn during the last 2 minutes of cooking time. Remove from the heat. Drain. Let cool for 5 to 10 minutes.
4.
Meanwhile, in a large mixing bowl, whisk together the yogurt, mustard, garlic, lemon juice, basil, oregano, dill, parsley, salt, and pepper.
5.
Add the cooled potatoes and corn. Stir gently to coat.
Per Serving:
Calories: 261; Total fat: 1g; Saturated fat: 0g; Protein: 11g; Total carbohydrates: 53g; Fiber: 7g; Sugar: 7g; Cholesterol: 4g
VARIATION:
If you don’t have access to fresh corn on the cob, because it’s out of season or it isn’t available where you live, feel free to use 2 cups frozen kernels, and add them to the boiling water for 1 minute. If you can’t find purple potatoes, feel free to use baby red potatoes instead.