It’s the final day of my lunchbox saga and I thought that a nice way to finish would be this simple yet scrumptious potato salad.
You can use tinned sweetcorn, but I prefer to boil a whole corn on the cob. The kernels are less sweet, but more wholesome as a result. When you shave off the corn, you can also get big chunks of corn kernels, which gives the salad more texture.
Ingredients – 2 portions
500g New Potatoes, roughly chopped
1 corn on the cob
8 rashers of bacon, roughly chopped
1 green pepper, finely chopped
Half medium onion, finely chopped
2 handfuls baby leaf spinach
For the dressing
2 tbsp mayonnaise
1 tbsp olive oil
2 tsp Dijon mustard
2 tsp white wine vinegar
- Bring the potatoes to the boil in a large pan of salted water. In the last five minutes of the potatoes cooking time (which usually takes around fifteen minutes) pop in the corn. Meanwhile, fry the bacon until nice and crispy and allow to cool.
- Drain the potatoes and leave to cool, remove the ears from the corn and allow that to cook as well.
- Once everything has cooled down, cut down the corn and break up the pieces. Chop the pepper and onion, add to the potatoes, spinach, bacon, and corn.
- Whisk up the ingredients for the dressing, and mix in with the salad.