This is one very tasty potato salad! It’s great dish to serve at a barbecue for something that’s a bit different, but still familiar.
The potatoes bulk out this salad to make it great for vegetarians – or serve it along side grilled meat for a substantial summery side dish. The dressing is made with half mayonnaise and half Greek yoghurt so it is lighter and healthier (and it actually tastes better too as the yoghurt gives a bit of a tang). If corn is not in season, you can use one can of corn kernels (rinsed and drained) instead.
- waxy baby potatoes 800g
- corn cobs 3, husks removed, cut in half
- mayonnaise ¼ cup
- natural unsweetened Greek yoghurt ¼ cup
- smoked paprika 1 teaspoon
- lemon juice of 1
- salt and freshly ground black pepper
- roast red capsicum* 2 (from a jar, deli, or see recipe below)
- firm ripe avocado 1
- red onion ½ small, thinly sliced
- basil leaves 1 cup, torn
- Bring a large saucepan of salted water to the boil. Cook potatoes in boiling salted water until tender, about 10 minutes. Halfway through, add corn cobs in with potatoes.
- Drain potatoes and corn and allow to cool. Cut corn kernels off cobs when cool enough to handle.
- Mix mayonnaise, yoghurt, smoked paprika and lemon juice together. Toss with potatoes and season to taste with salt and pepper.
- Mix capsicum strips, corn kernels, avocado and red onion together and lightly toss with potatoes. Garnish with basil leaves just before serving.
- *Roast capsicums: Preheat oven to 220 degC/430 Fahrenheit fanbake. Place whole capsicums on an oven tray and roast for 20-25 minutes or until skins are blackened, charred and blistered. Remove from oven and allow to cool for 5-10 minutes before peeling off skins – the skins should come off quickly and easily. Split in half and discard seeds. Slice or roughly chop.