Sweet corn and potato salad
Serve as part of a tapas selection or on the salad table or as part of a meal.
400g small boiling or new potatoes, boiled and halved
1 cup hot dog or vegetable relish
kernels from 1 cob of sweet corn
4-6 purple basil sprigs
Place potatoes in a bowl. Add relish and sweet corn and mix. Cover and chill.
Spoon onto small plates and serve garnished with basil sprigs.
To boil potatoes:
Scrub or peel potatoes as required. Slice in half or even-sized pieces.
Place in a heavy-based saucepan and cover with cold water. Place a lid on the saucepan.
Bring to the boil, reduce heat and simmer for 10-15 minutes or until tender when tested with the point of a knife. Drain.
The time of cooking will depend on the size of the pieces of potato.
For more salad ideas go to the Resources section, and download the Salad selections poster.
Nutrition Information Panel
|Per Serving [6 Serves]|
|- saturated fat||0.2g|