Potato Salad and Corn
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Author: Helen Carter
Ingredients
  • 750 g tiny taters potatoes drained and diced
  • 2 thinly sliced green onions
  • 3 chopped gherkins
  • 2 finely chopped hard-boiled egg
  • 1 tablespoon capers drained and chopped
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 1/4 cup Caesar dressing
  • 310 g corn kernels drained and rinsed
Instructions
  1. Step 1:

    In a large bowl, place the onion, gherkin, potato, corn, capers, egg and half the parsley. 

  2. Step 2:

    Add dressing. 

  3. Step 3:

    Season the mixture with pepper and salt. Toss gently to combine. 

  4. Step 4:

    Serve the salad as a side dish of the crab cakes. Use the remaining parsley as toppings.