I love potatoes so much that I’m always looking for new ways to enjoy them.
Here’s my current whole-food, plant-based summery potato salad. It’s simple, oil-free, and entirely delicious. Celery and red bell pepper brighten each bite with a little bit of crunch, while the vinaigrette adds a mildly savory element.
I think this is perfect for a casual potluck or tailgate party, and if you’re lucky enough to have leftovers, it’s great for lunch the next day, too, served with a fresh greens and toasted pita bread.
SUMMER CORN AND POTATO SALAD
2 pounds red-skinned potatoes, scrubbed, trimmed, cut in 1-inch cubes (unpeeled)
2 tablespoons brown mustard
2 tablespoons balsamic vinegar
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 cups steamed corn (from fresh or frozen)
2 stalks celery, diced
1 red bell pepper, diced
1/2 teaspoon salt (or to taste)
ground black pepper
1/4 cup fresh dill or flat-leaf parsley, chopped
Potatoes can be prepared with either boiling or pressure cooking method…
Add diced red potatoes to a large pot of boiling water, and cook for about 10 to 12 minutes, or until tender. Drain potatoes. Add them to a large bowl. Set aside to cool.
Pressure Cooking Potatoes
To a pressure cooker, add diced red potatoes along with 1 cup of water. Lock the lid in place. Select High Pressure and set the timer for 4 minutes. After the cooking is complete, use the quick release method to release the remainder of the pressure. When valve drops, carefully remove lid. Drain potatoes. Add them to a large bowl. Set aside to cool.
To a Mason jar, add brown mustard, balsamic vinegar, 1/4 cup water, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Cover tightly, and shake well. Set aside.
Assemble Summer Corn and Potato Salad
To the large bowl of cooked potatoes, add the cooked corn, celery, and red pepper. Season with salt and pepper. Pour vinaigrette over vegetable mixture. Toss with chopped dill or parsley.
Serve immediately, or refrigerate and serve chilled.