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Fresh corn and potato salad

Name: Fresh corn and potato salad
Yield: 4
Ingredients: ½ cup Mayonnaise (Main); 2 Tbsp Sour cream; 1 Tbsp American mustard; 2 tsp Honey; 1 tsp Lemon zest; 2 Corn cobs (Main); 400 g New potatoes, cooked and cooled (Main); ½ cup Chopped Italian parsley; 1 Avocado, diced

for 4 people

Babiche Martens

Angela Casley

Food writer for Viva

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

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

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