Potato and Corn Salad

Enjoy this healthy homemade salad

INGREDIENTS

Potatoes

Salad

METHOD

SPICY MAYONNAISE

  1. In a bowl, whisk together all of the ingredients. Season with salt and pepper. Refrigerate until ready to serve.

POTATOES

  1. With the rack in the middle position, preheat the oven to 450°F (230°C).
  2. Place the potatoes in a pot and cover with water. Season with salt. Bring to a boil and cook for 12 minutes or until fork-tender. Drain.
  3. Lay the potatoes on a non-stick baking sheet or a sheet lined with aluminum foil. Add the garlic and oil. Season with salt and pepper and mix well. Place the potatoes cut-side down.
  4. Bake for 15 to 20 minutes or until golden.

Salad

  1. Meanwhile, in a small pot, place the eggs and cover with cold water.
  2. Bring to a boil. As soon as the water begins to boil, cover the pot and remove from the heat.
  3. Let sit for 10 minutes. Remove the eggs from the water and plunge them into an ice bath to stop the cooking.
  4. Peel the eggs. Cut into wedges.

Transfer the potatoes to a serving platter. Top with the eggs and corn. Drizzle with the spicy mayonnaise.

Great with ham or canned tuna.

 

preparatIon
20 mIn

CookIng
30 mIn

SERVINGS
4 to 6

FREEZES

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