It’s the season
Summer is barbecue and outdoor season. With a great number of people being vaccinated, we’re starting to once again gather in groups larger than one or two.
Barbecues with immediate family and friends are no longer a thing of the past, and we’re looking for new and healthy ways to feed everyone.
Sometimes Mother (in-law) does know best
My mother-in-law, the nutritionist, gave me this terrific recipe which takes the traditional potato salad and makes it lighter. No mayonnaise, but packed with delicious and healthy corn and fresh parsley from my Optimistic Garden. This recipe is a summer and barbecue favorite.
I’m not a huge fan of mayo in potato salad. It’s too creamy and heavy. Additionally, potato salad is often left out for long periods of time at barbecues…not great in terms of the whole spoilage thing.
Light Lemony Potato Salad…about the recipe
You can use large or small potatoes. I have even seen an assortment of multicolored small potatoes (purple!) in the store, which would make for an unusual, and colorful, summertime potato salad!
Light Lemony Potato Salad is a fairly flexible recipe. You can use fresh corn off the cobb or canned corn instead of the frozen variety – whatever you have on hand!
I published a similar recipe in my book “Shabbos Under Pressure – Cooking with Pressure = Pressure Free Cooking”, using purple potatoes. It’s called Susan’s Purple Potato Salad – after my Dear MIL Susan.
Here’s the official recipePrint
No mayonnaise, but packed with delicious and healthy corn and fresh parsley from the garden, this recipe is a barbecue favorite.
- 2 pounds small new red potatoes
- 1 pound frozen corn, defrosted
- ½ cup fresh parsley, chopped
- ¼ cup green onion, sliced
- 2 tablespoons garlic oil
- ¼ cup freshly squeezed lemon juice
- ½ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
In a large stock pot, cover the potatoes with water. Bring to a boil, then reduce heat to simmer/low and cook covered for 15 minutes until fork tender.
Immediately remove the potatoes from the water and transfer to a large bowl of ice water.
When the potatoes are cool slice in half, and transfer to a large bowl.
Add the corn, parsley, green onion, garlic oil, lemon juice, salt and black pepper.
Toss to combine.
Chill in the refrigerator for at least 30 minutes to allow the flavors to blend.
Can be made a day in advance.
If you don’t have new potatoes you can use any type of potato. Make sure to cook until fork tender. You can leave the peel on for a healthier and more rustic salad.
- Serving Size: 1 cup
- Calories: 135
- Sugar: 5.3 g
- Sodium: 177.1 mg
- Fat: 1 g
- Carbohydrates: 30.2 g
- Protein: 4.3 g
- Cholesterol: 0 mg
Keywords: Potato Salad, Gluten Free, Dairy Free, Plant Based, Nut Free, Lemon, Parsley, Corn
More Fresh Summer Salads
Looking for more awesome, fresh, seasonal salads? Look no further!
- Lindsey’s Grilled Peach Salad
- Mango Mojito Rice Salad
- Crunchy Heartland Salad
- Fire Pit Corn Salad
- Spinach Salad with Mangos and Strawberries
- Coleslaw with Shredded Chicken
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