Mexican Spud Lite Potato Salad
SERVES: 6 – 8
- 750g bag baby Spud Lite potatoes, diced
- 2 cobs sweetcorn, chargrilled
- 2 tsp extra virgin olive oil
- 200g smoked bacon, diced
- ½ small red onion, peeled and diced
- ½ punnet cherry tomatoes, quartered
- ½ avocado, halved, deseeded and diced
- 1 tbsp coriander, roughly chopped
SPICY CHIPOTLE LIME MAYONNAISE
- 1/3 cup egg mayonnaise
- 1/3 cup sour cream
- juice & zest of a lime
- 1 ½ tbsp chipotle chilli in adobe sauce, chopped
- salt flakes and freshly ground black pepper
Step 1 – Make Mayonaisse Dressing
For the mayonnaise, combine all the ingredients together in a small bowl, stirring to combine. Set aside until required.
Step 2 – Boil Spud Lite Potatoes
Bring a large pot of water to the boil, add diced potato and cook for 3-4 minutes or until tender. Drain and place in a large mixing bowl with half the mayonnaise, tossing until well coated. Leave to cool.
Step 3 – Boil and Grill Corn
Bring a medium pot of water to the boil. Add sweetcorn and cook for 3 minutes, remove from heat and pat dry with kitchen paper. Heat a barbecue or chargrill pan to high, spray corn with oil and chargrill for 3-4 minutes on each side or until chargrilled. Remove from heat and allow to cool before removing kernals. Set aside until required.
Step 4 – Cook Bacon
Heat olive oil in a non-stick frying pan over a medium heat. Add bacon and cook for 4 minutes or until golden, stirring occasionally. Place bacon on a plate covered in kitchen paper.
Step 5 – Create Salad
To assemble salad, add remaining mayonnaise to potatoes with half the corn, bacon, red onion, cherry tomatoes and avocado, tossing until well coated. Place potato mixture in a serving bowl and scatter over remaining corn, bacon, red onion, cherry tomatoes, avocado and coriander.
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Virginia SA 5120
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