Before I jump into my recipe I’d like to take just a minute to talk about my love for the almighty spud. Both delicious – and nutritious – potatoes are fat-free, gluten-free, low in sodium, modest in calories, and high in nutrients (including vitamin C, iron, and potassium – which can help lower your blood pressure).

Here’s another fun potato fact, did you know the glycemic idex (the rate at which a food raises you blood sugar), varies depending on how you prepare them? When cooked and cooled, red potatoes (like in my tasty potato salad), actually have a low glycemic index.

And what would summer be without potato salad? Well, it just wouldn’t be summer! From backyard barbeques and family picnics, to potlucks at the beach, potato salad is always the perfect side. For this potato salad I have ditched the mayo, and added an extra dose of summer (think farm fresh veggies), to create a flavorful salad that boasts 70% less fat and only one-third of the calories of the average store-bought brand.

Roasting the potatoes rather than boiling them adds wonderful flavor and a nice texture contrast when mixed with crunchy celery and a tangy, slightly creamy mustard dressing. Fresh corn, zucchini and basil add the extra burst of summer. As to what this salad pairs well with  – I would say just about anything that can be cooked on a grill. Enjoy!

Makes 6 servings

SALAD

1 1/2 pounds red potatoes cut into 1 1/2-inch chunks
1 1/2 teaspoons olive oil
2 medium zucchini, sliced lengthwise, then cut in half
2 cups sliced red onion (about 1 small)
1/2 cup corn, fresh (about 1 ear shucked) or frozen and thawed
1 cup cherry tomatoes, halved
1/2 cup chopped celery

DRESSING

2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 tablespoon oil
2 tablespoons fresh basil, chopped
3/4 teaspoon seasoned salt or more to taste
1/2 teaspoon ground black pepper

1.  Preheat the oven to 425ºF. Spray a baking sheet with cooking spray.

2. Place the potatoes and 1 teaspoon of the oil in a medium bowl and toss. Pour potatoes onto the baking sheet in a single layer and spray lightly with cooking spray. Bake for 10 minutes, stir the potatoes and bake another 10 minutes.

3. While the potatoes are baking, place the zucchini and onions in the bowl and toss with 1/2 teaspoon oil. After 20 minutes, remove the potatoes from the oven, stir, and push to one side of the pan. Add zucchini, onions, and corn. Return to the oven for another 10 to 15 minutes or until potatoes are tender. Remove from oven and allow to cool slightly.

4. Combine dressing ingredients in a small bowl and whisk to combine. Place the cooked vegetables in a large bowl with tomatoes and celery. Pour the dressing over the vegetables and toss. Serve immediately or refrigerate to let the flavors meld.

Nutrition Information Per Serving (1 cup) Calories 160: Carbohydrate 26g (Sugars 4g): Total Fat 6 g (Sat Fat 0g): Protein 3g: Fiber 3g: Cholesterol 0mg Sodium 310 mg | Food Exchanges: 1 Starch, 1 Vegetable, 1 Fat Carbohydrate Choices: 1 1/2
Weight Watcher Plus Point Comparison: 5 Freestyle Smart Points: 3