Servings: 6 Total time: 45 min
2 medium red potatoes, scrubbed and cut into cubes
2 small sweet potatoes, scrubbed and cut into cubes
1 cup of corn fresh, frozen, or canned
1 cup green bean, cleaned and cut into 1-inch pieces
1 shallot or 1/2 red onion, diced fine
3 scallions, white and green parts, chopped
2 Tbsp parsley, chopped
3 Tbsp extra virgin olive oil
2 Tbsp red wine or apple cider vinegar
1 tsp Dijon mustard (optional)
1 tsp honey (optional)
1/2 tsp kosher salt
1/2 tsp ground black pepper
1 tsp garlic powder
Scrub potatoes clean and cut into bite-sized pieces. Place in a medium-sized pot with salt, and cover with cold water. Bring to a boil, then reduce to a simmer. Cook until fork tender. Scoop the potatoes out with a slotted spoon and transfer them to a large bowl.
While the potatoes are cooking, trim the green beans and cut into bite-sized pieces. Once the potatoes have finished, bring the cooking water back to a boil, and cook the beans for about 3 to 5 minutes. Remove with a slotted spoon and transfer to the bowl with the potatoes.
Cook the corn following your preferred method. Then, transfer to the large bowl.
Add the shallot, scallions, parsley, salt, pepper, and garlic powder.
In a small bowl, whisk together the olive oil, vinegar, mustard, and honey. When well combined, pour over the potato salad.
Serve immediately or refrigerate and serve.
More Flavor: Try different seasonings or add plant-based bacon.
Greens: Add 1 cup of baby kale or arugula.
More Crunch: Add a stalk of celery.
Leftovers: Keeps well for 4-5 days refrigerated.
Image Credit: The Kitchn - Emma Christensen