The New Favourite Potato Salad
Ingredients
- 500 g sweet potato, diced into cubes equivalent to two medium to large whole sweet potatoes
- ½ cup cooked corn
- 2-3 spring onions
- 4 small-medium dill gherkins, chopped
- 2 tbsp pickled jalapeños, finely chopped (optional)
- ¼ cup mayonnaise (3-4 heaped tablespoons) *see homemade recipe
- ¼ cup greek yoghurt (3-4 heaped tablespoons)
- ½ lemon, juice of
- 1 tsp wholegrain mustard
- 1 small handful dill, chopped
- salt and pepper, to taste
Instructions
- Place the chopped sweet potato in a medium to large pot. Top with enough cold water to cover and add a tsp of salt. Bring to the boil and cook for 10-15 minutes, until soft (but still holding their shape). Set aside to cool.
- Finely slice the spring onions, keeping the white and green parts separate. Keep the green parts aside for serving.
- Chop the dill, keeping two tablespoons aside for serving.
- In a medium sized bowl, mix together the mayonnaise, yoghurt, mustard, lemon juice, gherkins, jalapeños, spring onion whites and dill. Season with salt and pepper to taste.
- Place the cooled sweet potato chunks into a serving dish.
- Gently mix in the mayonnaise mixture.
- Top with the corn, spring onion greens and dill. Cover until ready to serve.
Notes
To cook corn on the cob, boil for 10-15 minutes in salted water until tender.
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