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Ok so I LOVE this recipe because not only is it a great spring/summer recipe for cookouts and grilling out, but it’s also a great dish to pair with hearty Fall recipes!  This potato salad is actually a recipe by the one and only Sheryl Crow and who better to get a healthy recipe from than someone who looks like she does!  No…obviously I don’t know her personally {I wish, right?} but I got this from my Cooking Light magazine and they featured her potato salad from her new best-selling cookbook If It Makes You Healthy.

Appropriate name for her cookbook, huh?

:::Begins humming If It Makes You Happy:::

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I paired this potato salad with a delicious pork tenderloin {recipe coming soon!} and we absolutely loved it.  The sweet corn really completes this dish creating a fully balanced meal.  This potato salad is lightened up by swapping fatty mayo for olive oil and cider vinegar…yummm.  Throw in some fresh basil and the infusion of flavors is incredible!  I actually modified this recipe just a bit by using less oil than it called for.  I personally hate recipes that call for too much oil and thought this came out great.

Roasted-Potato and Sweet Corn Salad

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Servings: 8
Serving Size: 1 cup 
Calories: 273
Fat: 10 g
Carbs: 33 g 
Fiber: 4 g
Protein: 4 g
Old Points: 5.5 pts
Points+: 6 pts
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Here are your ingredients:
Recipe adapted from If It Makes You Healthy
2 1/2 lb. unpeeled red potatoes, diced into 1/2-inch cubes
1 medium red onion, thinly sliced
2 Tbsp canola oil
1 1/2 cups sweet corn
1 cup diced celery
2 tsp. garlic powder
1/3 cup extra-virgin olive oil
1/3 cup apple cider vinegar
3/4 cup thinly sliced fresh basil
Salt and pepper, to taste
Cooking spray

Preheat oven to 425 degrees F.  Coat a baking sheet with cooking spray.  Toss potatoes and onion with canola oil in a bowl; season with salt and pepper and spread evenly on baking sheet.  Bake until crispy yet fork-tender, about 20 to 25 minutes.  Cool to room temperature.  

Return to bowl, add corn, celery and garlic powder.  Whisk olive oil and vinegar in a bowl, drizzle over potatoes and onions; toss to coat well.  Season with salt and pepper.  Cover and refrigerate at least 2 hours and up to 8 hours.  Stir in fresh basil before serving, enjoy!

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Click here for a printable version of this recipe