MSPrebiotic® Potato and Corn Salad

by Red River College September 26, 2017

MSPrebiotic® Potato and Corn Salad

This salad recipe of potato and corn is super healthy and super filling too!



  • 5 cups Mini red potatoes, unpeeled, cut into quarters
  • 2 cups Red onion, thinly sliced
  • 2 Tbsp. Canola oil
  • 2 cups Sweet Corn
  • 1 cup Celery, diced
  • 2 tsp Garlic powder
  • ⅓ cup Extra-virgin olive oil
  • ⅓ cup Apple cider vinegar
  • ¾ cup Fresh basil, thinly sliced
  • 2 tsp Salt
  • 1 tsp Pepper
  • 3 Tbsp. MSPrebiotic®

Takes , serves 6 servings.


  1. Preheat oven to 425°F. Line baking sheet with parchment paper. Toss potatoes and onion with canola oil in a bowl; season with salt and pepper and evenly spread on the baking sheet. Bake until crispy yet fork-tender, about 20-25 minutes. Cool to room temperature.
  2. Whisk olive oil and apple cider vinegar in a bowl. Set aside.
  3. Once cool, return potatoes into the bowl, add corn, celery, garlic powder, and MSPrebiotic®. Drizzle dressing over the potatoes and toss to coat well.
  4. Season with salt and pepper.
  5. Cover and refrigerate at least 2 hours up to 8 hours. Stir in fresh basil before serving.

Red River College
Red River College


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