Summer Corn, Potato & Basil Salad

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Summer Corn, Potato & Basil Salad

Prep: 15 minutes plus chilling
Cook: 10 minutes • Serves: 4

1 pound baby red potatoes, cut into bite-size pieces
2 tablespoons olive oil mayonnaise
2 tablespoons stone ground mustard
2 tablespoons white wine vinegar
1 tablespoon minced shallot
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 ears sweet corn, silks and husks removed, kernels cut from cobs or 1 cup thawed frozen sweet corn
2 slices bacon, cooked and finely chopped
1/3 cup chopped fresh basil

1.In large covered saucepot, heat potatoes and enough water to cover by 1 inch to a boil over high heat; reduce heat to medium and simmer, uncovered, 10 minutes or until fork-tender. Drain potatoes; cool slightly and transfer to large bowl.

2.In small bowl, stir mayonnaise, mustard, vinegar, shallot, salt and pepper. Makes about 1/2 cup mayonnaise mixture.

3.Fold corn, bacon, basil and mayonnaise mixture into potatoes; cover and refrigerate at least 1 hour. Makes about 4 cups.

Approximate nutritional values per serving (1 cup):
190 Calories, 6g Fat (1g Saturated), 10mg Cholesterol, 470mg Sodium,
27g Carbohydrates, 3g Fiber, 3g Sugars, 0g Added Sugars, 6g Protein

Smart Swaps:
Potatoes are rich in potassium and fiber. Swap in some cauliflower to lighten things up while keeping that hearty bite.