Healthy Living Blog

Homegrown Season: Spud Love

Tina Miller, MS RDN, Meijer Healthy Living Advisor,



Spring in Michigan marks the start of our homegrown produce season, with Michigan asparagus typically coming to market first.  While we adore asparagus, the often overlooked and under-appreciated Michigan homegrown potato is a local produce crop to be celebrated year round!  Here are just a few reasons to show a little spud love:

  • Potatoes have more heart healthy potassium than bananas
  • A healthy-weight friendly food with only 110 calories per serving
  • Potatoes are a good source of fiber and Vitamin B6 to support healthy metabolism
  • The type of carbohydrate is potatoes is a “resistant starch” that can improve insulin sensitivity, lower blood sugar levels
  • Fiber and resistant starch in potatoes provide various benefits for digestion, including supporting beneficial probiotic bacteria

Did you know?

  • Michigan have 46,000 acres dedicated to potato crops, making it the eighth largest producer of potatoes in the U.S.
  • There are more than 70 potato farms in Michigan, mostly multi-generational family owned.
  • The potato industry contributes about $1.24 billion to Michigan’s economy, including more than 3,000 local jobs in production and processing.




Easy Southwest Potato Salad

Serves: 6


1½ lbs. red potatoes, cubed

1 cup frozen corn, thawed

⅓ cup thinly sliced red onion

½ cup diced red bell pepper

1 small jalapeño, seeded and finely chopped

1 clove garlic, minced

3 Tablespoons lime juice

3 Tablespoons olive oil, plus more for sautéing vegetables

¾ teaspoons salt

¼ teaspoon pepper

¼ teaspoon True Goodness by Meijer Organic ground cumin

¼ teaspoon True Goodness by Meijer Organic chili powder

⅛ teaspoon True Goodness by Meijer Organic cayenne pepper

1 (15 oz.) can True Goodness by Meijer Organic black beans, rinsed and drained

2 green onions, chopped

¼ cup chopped fresh cilantro


  1. Place diced potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and simmer until tender, about 12-15 minutes. Rinse with cold water and drain. Set aside to cool.
  2. Meanwhile, in a large skillet over medium high heat, sauté the corn, red onion, bell pepper, jalapeño and garlic for about 5 minutes until veggies are softened and slightly charred.
  3. In a small bowl, whisk together lime juice, olive oil, salt, pepper, cumin, chili powder and cayenne pepper.
  4. Add the potatoes to a large bowl, along with the sautéed vegetables. Toss with the oil and lime juice mixture. Stir in the black beans, green onions and fresh cilantro until well combined. Chill for at least 2 hours before serving.

Nutrition Information (per serving):  250 Calories, 7g Fat, 520 mg sodium, 40g Carbohydrate, 6g Fiber, 6g Protein.

Recipe source: