- 3/4 pound small Dutch red or gold potatoes, rinsed and cut into even sizes
- 1/4 cup low-fat sour cream
- 2 tablespoons low-fat mayonnaise
- 1 tablespoon chives or green onion, thinly sliced
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 2 teaspoons dill, finely chopped
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 2 ears of corn
- 1 red bell pepper, diced
- 2 cups baby spinach leaves
Shuck your corn by removing the outer leaves and inner silk (threads). Place corn into a pot of simmering salted water and cook for 3-6 minutes or until kernels are tender. (Alternatively, you can grill the corn by lightly brushing the surface with grape seed oil and cooking on a hot grill for 3-4 minutes, turning often to avoid burning.) Allow the corn to cool slightly. In a large bowl, stand the corn and, with a sharp knife, cut downward from top to bottom to remove kernels for salad. (Using a bowl will help your corn not fly off the counter.)
In a large pot, place the potatoes and fill with cold water just to cover the top of the potatoes. Add a heavy pinch of salt to the water and then, over medium-high heat, bring the potatoes to a gentle boil. Boil until fork tender, about 15 minutes.
While potatoes are cooking, in a medium bowl, stir to combine the sour cream, mayonnaise, chives, Dijon mustard, red wine vinegar, dill, and salt and pepper.
While potatoes are still warm but not hot, combine with sour cream mixture, corn, red bell peppers, and spinach leaves. Taste and adjust salt and pepper.
Creamy Macaroni Salad: Replace potatoes with 8 ounces of dry macaroni, cooked according to package directions, to yield 16 ounces when cooked. While the pasta is still warm, toss with the corn, peppers, spinach, and the desired amount of creamy dressing to taste. Pasta tends to drink up dressing, so save a little dressing or a spoonful of sour cream to toss through right before serving.