Ditch the deli-style potato salad for this colorful, rustic southwest salad, which combines red potatoes, sweet potatoes, corn, and black beans. Sweet potatoes have been studied extensively for their nutritional benefits. They’re an excellent source of vitamin A (providing nearly 800 percent of the daily value in just one cup!), and a good source of vitamin C, fiber, and potassium.
Leftovers? Try this quick take on a vegetarian hash: For a single serving, sauté half a cup of potato salad in one tablespoon olive oil until the potatoes are somewhat crispy. Top with a poached egg and serve immediately.
Yield: 6 servings
Cooking Time: 15 minutes
Total Time: 25 minutes
1/2 pound red potatoes (2 large), scrubbed, cut in 1-inch pieces
1/2 pound sweet potatoes (1 medium), scrubbed, cut in 1-inch pieces
1 cup frozen corn
1 can (15 ounces) black beans, rinsed and drained
4 green onions, sliced
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1/3 cup chopped parsley
1 teaspoon cumin
1 jalapeño pepper, minced (optional)
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup vegetable oil
1. Cover the red potatoes and sweet potatoes with cold water. Bring to a boil and then simmer, until the potatoes are just tender, about 12 minutes. Run under cold water. Drain and pat dry.
2. In a large bowl, combine the potatoes with the corn, black beans, and green onions.
3. In a small bowl, combine the vinegar, Dijon mustard, parsley, cumin, jalapeño pepper, salt, and pepper. Slowly whisk in vegetable oil. Pour dressing over salad and toss to combine.
4. Refrigerate 2 hours before serving.
Not a fan of spicy peppers? Substitute a can of milder, chopped green chiles for the jalapeño pepper–drain well before adding to the salad.