MEXICAN SPUD LITE POTATO SALAD
PREP TIME: 15 MINUTES
COOKING TIME: 25 MINUTES
SERVES: 6 – 8 AS A SIDE
INGREDIENTS
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
METHOD
1. For the mayonnaise, combine all the ingredients together in a small bowl, stirring to combine. Set aside until required.
2. 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.
3. 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.
4. 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.
5. 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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