BbG Yoga will meet Saturday 9/24

Register for Wed 5:30pm McLean Yoga starting 9/21

 

 

 

 

 

 

 

Skip-The-Mayo-Summer Potato Salad

The poor potato has gotten a bad rap in the health world because of it’s high position on the glycemic scale. But potatoes are actually a very good source of vitamin B6, potassium, copper, vitamin C, manganese, phosphorus, and dietary fiber. Eaten in moderation and without gobs of butter and sour cream, potatoes can be an important part of a healthy plant-based diet.

This potato salad is lighter and better for you than the traditional version. Olive oil replaces mayonnaise and lots of vegetables are added to increase the nutritional value and improve the taste! Serve room temperature or cold.

 

Ingredients

8-10 red bliss potatoes (organic is best), cut into quarters or bite-sized chunks

2/3 cup corn

1 celery stalk, chopped into 1/4″ pieces

1/2 teaspoon cumin

1/2 avocado, sliced

1 cup cherry tomatoes, halved

1 zucchini, julienned (excluding seeds)

3-4 cups mixed greens

10 large fresh basil leaves, chiffonade (plus a few small ones for garnish)

Sea salt and pepper to taste

Dressing

1/2 cup olive oil

Juice of 1 lemon

1/4 heaping teaspoon garlic powder

1 Tablespoon honey-Dijon mustard

Instructions

To a medium saucepan add the potatoes and cover completely with cold water. Add a generous pinch of salt and bring to a boil then reduce the heat to cook the potatoes at a simmer. Cook for 8-12 minutes until they’re soft, tender, and creamy; until just tender when pierced with a fork. Remove from heat, drain and set aside in a large bowl.

While the potatoes are cooking make the dressing. Add all dressing ingredients to a bowl or large measuring cup and whisk til thoroughly combined. Set aside.

Heat a tablespoon of olive oil in a medium skillet over medium-high heat. Add the corn and season with cumin, sea salt and pepper. Cook for 8-10 minutes stirring just enough to keep the corn from sticking to the pan but allowing it to brown. Once the corn is golden brown set aside to cool then mix with the potatoes.

Once the potatoes and corn are slightly cooled add the celery and about 3 tablespoons of the dressing. Toss gently to coat.  Mix in the basil then do a taste test and add more dressing and seasoning if desired. Be sure to save some dressing for the greens.

Arrange the Salad

Place a ring of the greens around the outside of the bowl leaving a hole in the center. Then make a small bed of the zucchini strips in the center of the greens. Sprinkle the cherry tomatoes over the greens. Arrange avocado slices around the circle of greens. Season generously with salt and pepper and drizzle lightly with the remainder of the dressing.

Add the prepared potato mixture to the center and sprinkle with a few small basil leaves. Enjoy your beautiful creation!

Before serving mix the greens and potatoes together.