Corn & Potato Salad

No mayonnaise in this potato-corn salad. This different presentation is pretty with small skin-on whole potatoes that you smash. If desired, cover and chill up to 24 hours. Bring to room temperature at least 1 hour before serving. If needed, toss with additional olive oil and vinegar before serving.

Step: 1

Place potatoes and corn in a large pot; cover with 2 inches of water. Add 1 tablespoon salt and bring to a boil. Reduce heat to medium-low; cover and simmer until corn is tender, 2 to 4 minutes. Remove corn. Continue simmering potatoes until very tender, about 15 minutes.

Step: 2

Combine onion, vinegar, 1 teaspoon salt, and pepper in a large bowl. Cut corn kernels from the cob and add to bowl.

Step: 3

Drain potatoes and place on a cutting board. Break up potatoes using a masher and transfer to the bowl of. Add oil and stir gently to combine. Let salad cool to room temperature, at least 20 minutes.

Step: 4

Add basil and cilantro to the salad; season with salt and pepper.

Per Serving: 190 calories; protein 3.7g; carbohydrates 28.4g; fat 7.6g; sodium 974.2mg.

Product salad is morely of the easiest salads to produce . It is more in body delight and water content . As fruits contain natural sugar , you can have them for eat in mornings . The sweetness in it will give you enough energy for the 24 hours and make body fit with your sweet cravings too.

Salads is sometimes get a bad rap for being unpleasant (if they’re feather like and mean) or unhealthy (if they’re not lean and mean). The core of middle ground is less talked about , but it’s exactly where you’ll found the good vegetable fruit that may fuel weight loss.