Recipe: Summer Veggie Potato Salad
Our healthful take on this classic is a winner for substance and style. Green beans, fresh corn, and red onion accompany the red potatoes, making it a nutrient-rich summer veggie bonanza.
There are classic dishes you don’t want to mess with. Mom’s lasagna or apple pie might come to mind. And then there are those old-timey dishes that could really benefit from a makeover. Potato salad is in the latter category. The gloppy, potatoes-and-mayonnaise style that has reared its head at picnics and potlucks since the 1950s doesn’t win any points for flavor or nutrition.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
Enter our take on this classic — a winner for substance and style. Green beans, fresh corn, and red onion accompany the red potatoes, making it a nutrient-rich summer veggie bonanza. And with a bright, tangy combination of grainy mustard, vinegar, tarragon and olive oil, you won’t miss the mayo one bit. Make this potato salad 2.0 for your next gathering of family or friends, and don’t be surprised when they ask for the recipe!
1 ½ 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
Serves 4
Calories 232
Total fat 5 g
Saturated fat 1 g
Protein 6 g
Carbohydrate 44 g
Dietary fiber 6 g
Sugar 7 g
Added sugar 0 g
Cholesterol 0 mg
Sodium 484 mg
Developed by Sara Quessenberry for Cleveland Clinic Wellness