Fresh corn and potato salad

Babiche Martens

Dressing

½ cup	Mayonnaise (Main)
2 Tbsp	Sour cream
1 Tbsp	American mustard
2 tsp	Honey
1 tsp	Lemon zest

Salad

2	Corn cobs (Main)
400 g	New potatoes, cooked and cooled (Main)
½ cup	Chopped Italian parsley
1	Avocado, diced

Directions

1. For the dressing combine the mayonnaise, sour cream, mustard, honey and zest in a small bowl.
2. Cook the corn in boiling, salted water for 4 minutes. Cool, then slice the kernels from the sides with a small knife.
3. In a large bowl place the potatoes, parsley, corn and avocado. Add the dressing and toss gently. Season with salt and pepper.
4. If you're not serving immediately, add the avocado 15 minutes before serving.

See more of Angela's recipes for Summer

• Beetroot salad three ways
• Strawberry and pomegranate loaf