Corny Potato Salad

JT:  Made a potato salad to take to Father's Day dinner. Really wanted to avoid the mayo -- I'd hate it even if it wasn't chock full of calories. The texture and taste have always been bad to me. So, I needed a no mayo potato salad. However, my dad doesn't like vinegar-y things... so, that made finding a good potato salad difficult! I stumbled across this one on foodgawker (fun site to browse, btw). The original recipe can be found here. I made some changes...

CORNY POTATO SALAD
serves 8 side servings

*27oz red new potatoes, cooked till fork tender (I boiled them) And the 27oz was just what I used... Orig recipe called for 2lb.
*2 Tbsp. dijon mustard (or to taste)
*2/3 of a 14oz can of creamed corn
*1 Tbsp. capers (forgot these)
*1 celery stalk, diced
*1 small red bell pepper, diced
*3 radishes sliced
*2 tsp. fresh dill
*1.5 cups of frozen green beans, thawed and dried
*3.5 slices of bacon, cooked super crispy in the oven and chopped

I cooked potatoes ahead of time and cooled. Mix mustard into creamed corn. use more or less, to taste. Could need more creamed corn too, depending on potato volume. Add potatoes and other veggies and mix gently. I garnished with chopped crispy bacon. Would also be good with different veggies -- especially cherry tomatoes! And it could have used a bit of onion.

Nutrition: Calculated the quantities/products I used... Each serving came out to about 130cal. I thought this salad was great. It has a creamy/dressed quality with out added any extra calories.

Quinoa, Corn and Edamame Salad

Quinoa and edamame contribute lots of protein to this mildly spicy, highly textured summer salad.

For the salad:

1 cup quinoa, cooked
2 ears sweet corn
1 small red onion, finely diced
1 red bell pepper, cut in small dice
1/2 cup thinly sliced celery, from the tender inner stalks
4 or 5 radishes, sliced
1/2 cup fresh or thawed frozen edamame
2 ounces feta, cut in small dice (about 1/2 cup, optional)
1 jalape?r serrano chile, minced
1/2 cup chopped cilantro

For the dressing:
2 tablespoons fresh lime juice
1 garlic clove (more to taste), finely minced or pureed
1/4 cup extra virgin olive oil
Salt to taste

1. Cut the corn kernels away from the cobs. Discard the cobs (or use for stock), and place the kernels in a steamer above 1 inch of boiling water. Cover and steam for four minutes. Remove from the heat, rinse with cold water and drain.

2. Soak the onion in cold water to cover for five minutes. Drain, rinse and drain on paper towels.

3. Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss with the salad. Serve.

Yield: Serves four to six.

Advance preparation: The quinoa freezes well and the assembled salad will keep for a day in the refrigerator.

Nutritional information per serving (four servings): 359 calories; 18 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 43 grams carbohydrates; 6 grams dietary fiber; 25 milligrams sodium (does not include salt added during cooking); 10 grams protein

Nutritional information per serving (six servings): 239 calories; 12 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 29 grams carbohydrates; 4 grams dietary fiber; 17 milligrams sodium (does not include salt added during cooking); 7 grams protein

From NYTimes

Cooked Grains Salad With Tomato Vinaigrette

You can use a variety of grains in this salad. I've made it with a mixture of brown rice and farro, with quinoa and with bulgur. The mixture makes a robust main-dish salad for summer.

1/2 pound ripe, locally grown tomatoes
1 garlic clove, green shoot removed, finely chopped or pur?
Salt and freshly ground pepper to taste
2 tablespoons sherry vinegar or red wine vinegar
2 tablespoons extra virgin olive oil
4 cups cooked grains, such as quinoa, brown rice, medium or large bulgur, or a combination
Kernels from 1 ear of corn, steamed four minutes (you can cut them from the cob before or after you steam)
1 medium cucumber, seeded and diced
1/4 cup chopped fresh dill, parsley or tarragon, or a combination

1. Cut the tomatoes in half across the equator, and grate on the large holes of a box grater into a wide bowl. Stir in the garlic, salt and pepper, vinegar and olive oil. Add the remaining ingredients, toss together and serve.

Yield: Serves four to six.

Advance preparation: You can make this several hours ahead and keep in the refrigerator, but leave out the herbs until ready to serve. Leftovers are good for a couple of days.

Nutritional information per serving (four servings): 320 calories; 11 grams fat; 1 gram saturated fat; 0 milligrams cholesterol; 48 grams carbohydrates; 7 grams dietary fiber; 21 milligrams sodium (does not include salt added during preparation); 10 grams protein

Nutritional information per serving (six servings): 214 calories; 7 grams fat; 1 gram saturated fat; 0 milligrams cholesterol; 32 grams carbohydrates; 4 grams dietary fiber; 14 milligrams sodium (does not include salt added during preparation); 7 grams protein

Creamy Potato Salad With Yogurt Vinaigrette

You may worry about the amount of dressing in this luscious salad, but you'll find that it is largely absorbed by the potatoes. The salad resembles a classic creamy potato salad with lots of crunchy celery, but there's only a smidgeon of mayonnaise here. The technique of softening the onions with boiling water comes from cookbook author Deborah Madison.

1 medium red onion, diced
1/3 cup vinegar (red or white wine, sherry or apple cider)
1 to 2 garlic cloves, to taste, minced or pureed
Salt to taste
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/2 cup plain low-fat yogurt
1 tablespoon Hellmann's or Best Foods Mayonnaise (optional)
Freshly ground pepper
2 pounds red potatoes, scrubbed and quartered if small, cut in large dice if large
4 stalks celery, diced or sliced
3 tablespoons chopped fresh parsley
Optional: 2 or 3 hard-cooked eggs, diced

1. In a large bowl, whisk together the vinegar, garlic, salt, mustard, olive oil, yogurt and mayonnaise (if using). Place the onion in a bowl, and pour on boiling water to cover. Drain immediately, rinse with cold water and transfer to the bowl with the dressing.

2. Steam the potatoes above one inch of boiling water for 10 to 15 minutes until tender. Remove from the heat, and toss gently with the onion. Season to taste with salt and pepper. Add the remaining ingredients and toss together. Refrigerate for at least one hour before serving.

Yield: Serves six to eight.

Advance preparation: This will keep for four to five days in the refrigerator.

Nutritional information per serving (six servings): 214 calories; 10 grams fat; 2 grams saturated fat; 1 milligram cholesterol; 29 grams carbohydrates; 4 grams dietary fiber; 81 milligrams sodium (does not include salt added during preparation); 4 grams protein

Nutritional information per serving (eight servings): 160 calories; 7 grams fat; 1 gram saturated fat; 1 milligram cholesterol; 22 grams carbohydrates; 3 grams dietary fiber; 61 milligrams sodium (does not include salt added during preparation); 3 grams protein

Corn and Green Bean Salad With Tomatillo Dressing

In a great end-of-summer salad, this tomatillo dressing has a delicate and wonderfully herbal flavor. The salad is all about texture and color.

For the dressing:
1/4 pound fresh tomatillos, husked
1 serrano chili, seeded for a milder dressing and coarsely chopped
1 tablespoon fresh lime juice
10 cilantro sprigs
1 tablespoon chopped onion, soaked in cold water for five minutes, drained and rinsed
1 garlic clove, peeled
3 tablespoons extra virgin olive oil
Salt to taste

For the salad:
Kernels from 2 ears corn
3/4 pound green beans, trimmed and cut in 2-inch lengths (about 3 cups)
1 large or 2 medium tomatoes, cut in 1/4-inch dice
4 radishes, cut in half lengthwise then sliced thin in half-moons
2 tablespoons minced chives
Lettuce leaves for the platter or bowl
1/4 cup crumbled queso fresco (1 ounce)

1. Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that may have accumulated on the baking sheet. Add the chili, lime juice, cilantro sprigs, onion, garlic and olive oil to the blender and blend until smooth. Taste and adjust salt, and set aside.

2. Steam the corn kernels (or steam the entire ear, then cut the kernels off) and beans above one inch of boiling water for five minutes, until tender. Remove from the heat, refresh with cold water and drain on paper towels. Place in a bowl and toss with the tomato, radishes, chives and the dressing. Line a platter or wide bowl with the lettuce leaves, top with the salad, sprinkle on the crumbled cheese and serve.

Yield: Serves six generously.

Advance preparation: You can prepare the dressing and the salad several hours before serving, but don't toss together until ready to serve. Refrigerate in separate bowls.

Nutritional information per serving: 129 calories; 8 grams fat; 1 gram saturated fat; 2 milligrams cholesterol; 14 grams carbohydrates; 3 grams dietary fiber; 19 milligrams sodium (does not include salt added during preparation); 3 grams protein

From NYTimes

Lemon Basil Dressing

Ellen Greenblatt, a friend who lives in Berkeley, Calif., shared this recipe with me. Toss a green salad with this dressing, and no additional herbs will be necessary. It is perfect for chicken salad or drizzled over a cooked chicken breast; use it over shrimp, salmon or sliced tomatoes.

Ms. Greenblatt uses a mini food processor, but the dressing also can be made in a mortar and pestle. Try it on some of the salads in the Recipes for Health index.

About 1/3 cup fresh basil leaves
2 tablespoons plus 1 teaspoon fresh lemon juice
Salt and lots of freshly ground black pepper
2 to 3 teaspoons mild honey (to taste)
6 tablespoons extra virgin olive oil

1. Place the basil in the bowl of a mini food processor and pulse until finely chopped. Scrape down the sides of the bowl. Add the lemon juice, salt, pepper and honey, and pulse several times until combined. Scrape down the sides of the bowl, then add the olive oil and process until emulsified. Taste and adjust honey and salt. Serve right away to preserve the color.

Note: To make this dressing in a mortar and pestle, grind the basil leaves, then add the remaining ingredients and work together until smooth.

Yield: 1/2 cup.

Advance preparation: This is best if you serve it soon after you make it, as the color of the basil will not remain bright in the presence of lemon juice.

Nutritional information per tablespoon: 96 calories; 10 grams fat; 1 gram saturated fat; 0 milligrams cholesterol; 2 grams carbohydrates; 0 grams dietary fiber; 0 milligrams sodium (does not include salt added during preparation); 0 grams protein

From NYTimes

Lentil and Tuna Salad

Lentils and tuna are a wonderful combination. This mixture also makes a great stuffing for tomatoes.

2 garlic cloves, minced
1 cup green or brown lentils, washed and picked over
1 bay leaf
1/2 medium onion
Salt to taste
1 can water-packed tuna, drained
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped chives
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil

1. Place the lentils, half the garlic, the bay leaf and the onion in a medium-size saucepan or soup pot. Add 1 quart water. Bring to a boil, reduce the heat and add salt to taste (about 1 teaspoon). Cover and simmer 30 minutes until the lentils are just tender. Remove the onion and bay leaf, and discard. Drain the lentils through a strainer set over a bowl.

2. In a large bowl, combine the tuna, parsley, chives and drained lentils.

3. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, mustard, remaining garlic clove and salt and pepper to taste. Whisk in the olive oil and 2 tablespoons of the broth from the lentils. Toss with the tuna and lentils, and serve.

Yield: Serves four.

Advance preparation: This will keep for four or five days in the refrigerator.

Nutritional information per serving: 327 calories; 16 grams fat; 2 grams saturated fat; 15 milligrams cholesterol; 30 grams carbohydrates; 8 grams dietary fiber; 167 milligrams sodium; 19 grams protein

From NYTimes

Crunchy Chicken Salad

1/2 cup plain Greek yogurt
1 tablespoon Dijon
1 teaspoon lemon juice
1 teaspoon cumin
1/2 teaspoon smoked paprika
pinch cayenne
salt and pepper, to taste
3 cups shredded chicken
1/4 cup celery, diced
1/4 cup scallions, minced
1/4 cup almonds, finely chopped

In the bottom of a large bowl, whisk the yogurt, mustard, lemon juice, cumin, paprika, cayenne and salt and pepper. Add the chicken, celery, scallions and almonds; toss to thoroughly coat the chicken mixture with the yogurt dressing.

From TheKitchenSink

Asian Vegetable Salad

My first original post!!  A recipe pulled from 3-4 others...

1 head Napa Cabbage, shredded
1 Bell Pepper (not green), chopped
2 handfuls of snap peas, sliced on a bias
2 green onion stalks, chopped
1 oz roasted almonds, chopped

Dressing (Approximate):
1T of toasted sesame oil
2 T rice wine vinegar
2 T soy sauce
juice of one lime

Served with teriyaki chicken and rice.  Served the next time with chopped chicken breast and edamame, salad style.  Would consider adding sesame seeds, cucumber, bean sprouts and/or carrots next time.

From jenibee :)

Green Chicken and Edamame Salad

Course: light meals
PointsPlus™ Value: 7
Servings: 2
Preparation Time: 10 min
Cooking Time: 0 min
Level of Difficulty: Easy

Edamame are high in protein and fiber, and are very digestible. They are found in the freezer section of most supermarkets.

2 Tbsp orange juice
1 Tbsp fresh lime juice
1 Tbsp cilantro, fresh, chopped
1/2 tsp ginger root, fresh, peeled and grated
1/2 tsp table salt
1 cup(s) roasted chicken breast, diced (chopped)
2/3 cup(s) edamame (shelled), cooked, (fresh green soy beans)
1/2 medium avocado, pitted, peeled, and diced

Whisk together the orange juice, lime juice, cilantro, ginger, and salt in a serving bowl until blended. Add the chicken and soybeans; toss to coat. Add the avocado; toss gently to mix. Yields 1 cup per serving. Good as pita/bread filling or over greens.

Cook frozen edamame according to the package directions. If you purchase them fresh, steam them for about 15 minutes, then pop them out of their pods (discard the pods). You might like to cook extra to serve as a tasty snack.

From WW.

ROAST BUTTERNUT SQUASH & GORGONZOLA SALAD

(serves 4)
1 small (or half of a large) butternut squash
olive oil for roasting
1/4 tsp ground cinnamon
2 cups baby spinach leaves, washed & dried
150g Gorgonzola (or blue cheese of your choice)
1/4 cup spicy roasted pumkin seeds
3 tbsp olive oil
1.5 tbsp balsamic vinegar (I used spiced fig balsamic vinegar)
Salt and black pepper

Pre-heat the oven to 200C. Peel the butternut squash, scoop out the seeds and chop into cubes or wedges, depending on your preference. Toss the pieces in the olive oil and ground cinnamon to coat, then spread out in a single layer on a baking sheet and roast for 20-30 minutes or until tender and beginning to brown.

If using the seeds from the same butternut squash to make my spicy roasted pumkin seeds, then do this while the butternut is roasting. Alternatively, use a batch of seeds you prepared earlier and save these for another batch.

Divide the washed spinach leaves between 4 shallow bowls or plates. Once the butternut is cooked, divide amongst the 4 plates and arrange on the leaves. Crumble the cheese and divide equally between the plates, sprinkling it over the leaves and butternut.

Mix together the oil, vinegar, salt and pepper for the dressing and drizzle over the salad. Top each plate with a quarter of the spicy roasted pumpkin seeds and serve.

from CookSister

Quinoa and Pomegranate Salad

Serves 3-4

Ingredients
1 cup quinoa
2 cups reduced salt chicken stock
50g baby spinach leaves, shredded
1/4 cup craisins (dried cranberries)
1/2 pomegranate, seeds extracted
1/4 cup walnuts, roughly chopped

Dressing
4 tblsp extra virgin olive oil
2 tblsp red wine vinegar
1 tblsp pomegranate molasses
salt and pepper

Method
1. To cook the quinoa: rinse the quinoa in a fine sieve, drain, then place in a medium saucepan with the chicken stock. Bring to a simmer, then cover and cook for about 10 minutes, until the quinoa is soft and the liquid has evaporated. Remove from the heat and cool slightly.
2. For the dressing: Whisk the dressing ingredients together in a jug or bowl and season to taste with salt and pepper.
3. To assemble the salad: Fluff up the quinoa with a fork, then combine with the spinach, craisins and pomegranate seeds. Pour over the dressing and toss through. Sprinkle with walnuts and serve.

From Ooh-Look

Ground Chicken Lettuce Wraps

adapted from The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight's Dinner, by Jaden Hair
serves 4-6

Ingredients:
1 lb. ground chicken
4 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
2 teaspoons cornstarch
2 teaspoons canola oil
2 cloves garlic, minced
2 teaspoons fresh ginger, grated on a microplane
1/2 cup chopped red onion
8 shiitake mushrooms, diced
4 peeled water chestnuts, diced
1 red bell pepper, diced
4 teaspoons rice vinegar
3 tablespoons oyster sauce
1 head Butter lettuce
1 1/2 cups cooked jasmine rice
1 - 11 ounce can mandarin orange sections, drained

Directions:
In a bowl, marinate the ground chicken with the soy sauce, wine, and cornstarch for 10 minutes at room temperature.

Heat a wok or large frying pan over high heat. When hot, add the oil, swirling to coat. Stir in the garlic, ginger, red onion. Fry for 30 seconds, until fragrant.

Add the ground chicken, cooking and stirring until lightly browned, about 2-4 minutes. Stir in the mushrooms, water chestnuts, rice vinegar, and oyster sauce. Simmer for 2 minutes, or until the meat is cooked through. Stir in the red bell pepper and simmer until it is tender-crisp, about 30 seconds to a minute. Season to taste with salt and pepper, if desired.

Assemble the lettuce wraps by spooning a heaping tablespoon of rice and filling onto each lettuce leaf. Top with 2-3 mandarin orange sections.

from GoodLifeEats

Brussels Sprout Salad with Pomegranate Seeds

Makes a full medium size soup bowl of salad, perfect for a light lunch; we doubled for dinner for two

6 brussel sprouts, washed, patted dry and thinly sliced
2 red onion, sliced thinly, 2 tablespoons
pomegranate seeds, handful, about 1/4 of a large pomegranate

1/4 cup tea seed oil
1/8 cup sherry vinegar
1/8 cup fresh meyer lemon juice
sprinkle of maldon salad
sprinkle of fresh cracked black pepper

In a small bowl, soak the red onion in ice cold water, while you mandoline or thinly slice the brussel sprouts. Drain the onion, pat dry and mix with the sprouts. Add the pomegranate seeds and lightly toss. In a small jar with a lid, add the oil, vinegar and lemon juice; shake well, about 45 seconds. Drizzle over the salad. Add as little or more, depending on your personal preference. Sprinkle with salt and pepper. Lightly toss. Serve. Eat.

From ChezUs
.

Potato, Chicken, and Fresh Pea Salad

Fast: Serve warm, at room temperature, or chilled for maximum versatility. Leftovers make an easy and satisfying lunch.

Yield: 4 servings (serving size: about 1 1/2 cups)


1 pound fingerling potatoes, cut crosswise into 1-inch pieces
2 cups fresh sugar snap peas
2 cups chopped skinless, boneless rotisserie chicken breast
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon minced fresh tarragon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced

1. Place potatoes in a large saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender. Add peas; cook 2 minutes or until peas are crisp-tender. Drain; place vegetables in a large bowl. Add chicken, bell pepper, and onion.

2. Combine oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss gently to combine.



CALORIES 316 ; FAT 9.3g (sat 1.7g,mono 5.8g,poly 1.3g); CHOLESTEROL 60mg; CALCIUM 50mg; CARBOHYDRATE 29.2g; SODIUM 680mg; PROTEIN 26.4g; FIBER 3.6g; IRON 2.4mg

Cooking Light, APRIL 2009

Cold Sesame Noodles

Serves 4

3/4 cup smooth peanut butter
2 tablespoons soy sauce
1" chunk of peeled fresh ginger, coarsely chopped
1 large clove garlic, coarsely chopped
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 1/2 tablespoons light brown sugar
1 teaspoon red pepper flakes
water, to thin
8 ounces spaghetti, or soba noodles
4 scallions {light & dark green parts}, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium cucumber, peeled, seeded & sliced in matchsticks
2 tablespoons toasted sesame seeds
Optional added protein: Cubed extra firm tofu, or shredded cooked chicken breast

Puree the peanut butter, soy sauce, ginger, garlic, rice vinegar, sesame oil, light brown sugar & red pepper flakes in the bowl of a food processor, until smooth. With the motor running, add some water, a few tablespoons at a time, until the sauce has a fluid consistency.
Cook the pasta, according to the package instructions, until cooked al dente. Drain & rinse under cold water to cool. Add the pasta to a large mixing bowl & add in the scallions, bell pepper & cucumber. Pour in about half of the sauce & toss to combine well. Add more sauce, as necessary to get the desired consistency. You may not need all the sauce. But, save it, as it helps to have some on hand to moisten leftovers, which tend to dry out once chilled.
If adding some tofu, or chicken to the salad, add that now. Toss to combine & garnish with the sesame seeds.
from The Parsley Thief

Spinach and Sweet Potato Salad

The Ingredients (for a very big salad like this one)
a big pack of spinach salad (350 g)
3 sweet potatoes
herbs (rosmarin, thyme, cumin)
goat cheese (1 standard box)
pine nuts

1.Cut the potatoes into cubes. Put them into a dish, sprinkle with olive oil and herbs, salt and pepper.
2.Bake for about 40 minutes at 180℃, depending of your oven...Let it become crispy.
3.Bake the pine nuts into a pan, until they become slightly brown.
4.Mix all the ingredients, with the salad and the goat cheese.
5.Add your favorite dressing (mine was just simple olive oil and balsamic vinegar).
from About Food

Quinoa Summer Salad

serves 8

2 C. water
1 1/2 C. quinoa

kernels from 3 ears of white corn
1 large (1/2 lb) zucchini, diced
1/2 lb. mini sweet peppers (or one large orange bell pepper), diced
1 pint grape tomatoes, quartered
3 large jalapenos, veins and seeds removed, diced small
1 C. cilantro leaves, chopped
juice of 1 lemon
3 Tbsp. extra virgin olive oil
1 tsp. ground black pepper
1/2 tsp. kosher salt

1. In a smallish (2 quart) saucepan, bring the water to a boil. Add the quinoa and bring back up to a simmer. Turn heat down to lowest setting, cover, and let simmer for 15 minutes. Turn off heat and let stand, covered, for another 10 minutes.

2. In a large bowl, combine the warm quinoa with the rest of the ingredients. Stir until evenly mixed.
from Opera Girl Cooks

Black Bean and Sweet Corn Quinoa Salad

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen sweet white corn
2 (15-ounce) cans black beans, drained and rinsed
1/2 cup cilantro, chopped

In a medium pot, heat the olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.

Add the quinoa and cover with broth. Stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).

Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in the cilantro. Serve warm or chilled

from My Kitchen Cafe )

Oma Ingrid's German Potato Salad

2 pounds Yukon gold potatoes
2 tablespoons canola oil
2 tablespoons apple cider vinegar
1 tablespoon white vinegar
1/4 - 1/3 cup hot vegetable broth (water with a vegetable bullion cube dissolved)
1/2 medium onion, chopped
1 tablespoon brown deli mustard
Salt and Pepper to taste
2 tablespoons parsley, minced
2 tablespoons chives, finely chopped

Preparation:

Wash potatoes, place in a double boiler/steamer basket over hot water and cook until tender. Remove and let cool for about 5 minutes, then peel and cut into quarters which are then cut into 1/8 inch slices and place in a large bowl.

Immediately after slicing the potatoes, add the oil, vinegars, and 1/4 cup of the broth. Carefully toss to coat. Add onions, mustard, herbs, and season with salt and pepper. If your potato salad seems dry, add the rest of the broth. Serve or refrigerate until ready for use.
from susi's kochen