A bit on the side… Potato & Corn Salad

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Most of the sides that I’m sharing are so quick and easy to make, and many require little to no cooking. This recipe is no exception and you have a tasty and filling side dish in no time at all. You can use it to accompany almost anything from burgers and meats to fish and quiche. The potatoes need to been firm and waxy. I use Honey Gold when I can get them as they’re the perfect one bite potatoes and have a natural buttery taste and creamy texture. Ideal in a cold salad.

Potato & Corn Salad – serves 2 as a side, preparation time 10 minutes, cooking time 10-15 minutes

Ingredients:

  • 400g small, whole, waxy potatoes
  • 1/2 medium red onion, diced quite small
  • 4 tbs sweet corn kernels
  • 2 tbsp mayonnaise
  • 1 tbsp grainy mustard
  • 1 tbsp apple cider vinegar
  • salt & pepper to season

 

Method:

Boil the potatoes until tender, but still firm. The cooking time can vary and I find that it is anything between 10 to 15 minutes depending on the day of the week! You can test them with the point of a knife. They should still have some resistance when you put the knife in to them. Once cooked, drain and leave to cool. I usually cook them in advance so that they are cooled completely before being sliced and dressed.

Once cool, slice the potatoes in half and put in a mixing bowl with the sweet corn and red onion and mix gently.

To make the dressing, stir the mayonnaise, mustard and apple cider vinegar together add salt and pepper to your taste.

Pour the dressing on to the potatoes, corn and onion and stir until all the vegetables are covered.

Couldn’t be simpler. Now enjoy!

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