Smoky avocado, corn, roast red pepper and potato salad

This is the perfect tasty dish to take along to a barbecue - potato salads don't get much better than this one.

Ingredients

2	Red capsicums
800 g	Baby potatoes, waxy variety, quartered
4	Corn cobs
½ cup	Mayonnaise, or for a lighter version, mix half thick Greek yohgurt and half mayonnaise
1 tsp	Smoked paprika, heaped
1 clove	Garlic, minced
2	Avocados, firm and ripe, flesh cut into chunks
1	Red onion, small, thinly sliced
1	Lemon, juiced
1 cup	Basil leaves, torn

Directions

1. Heat oven to 220C. Place whole capsicums on an oven tray and roast for 20-25 minutes or until skin is charred and blistered.
2. Remove and cool slightly before peeling off their skins. Discard seeds and pith, and cut flesh into strips.
3. Place potatoes in a large pot with plenty of cold water and 1 tsp of salt.
4. Bring to the boil, then add corn cobs and boil for 6-8 minutes until potatoes are tender and corn is cooked.
5. Drain potatoes and corn and allow to cool. Cut corn kernels off the cobs once cool enough to handle.
6. Mix mayonnaise with smoked paprika and garlic. Toss mayonnaise with potatoes and season to taste with salt and freshly ground black pepper.
7. Mix capsicum strips, corn kernels, avocados, red onion and lemon juice together. Lightly toss with potatoes.
8. Garnish with basil leaves just before serving.