Potato, Charred Corn, And Red Onion Salad
Serves 4. The smoky, charred flavours of the corn and peppers make this a next level potato salad.
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Directions
- Put the mustard, honey, vinegar, olive oil and lemon juice into a jar, seal with the lid and shake until all the ingredients are well combined. Refrigerate until ready to use.
- In plenty of salted boiling water, cook the potatoes until tender, 30 -– 40 minutes. Drain, cut into wedges and set aside.
- Brush the mealie with a little oil and grill on the braai or in a griddle pan until nicely charred, 10 -– 15 minutes, then slice off the kernels.
- Meanwhile, preheat the oven to 200°C. Brush the peppers with a little oil and roast for 30 minutes, turning often, then slice and deseed.
- To serve, place the potatoes, peppers, mealie kernels, tomatoes and onion in a serving dish and drizzle with the dressing. Sprinkle with the parsley and serve.
Ingredients
- 45 ml Dijon mustard
- 60 ml honey
- 30 ml cider vinegar
- 50 ml olive oil
- 5 ml fresh lemon juice
- 2 large potatoes, skin on
- 1 mealie
- 4 sweet peppers
- 2 tomatoes, quartered or sliced
- ½ red onion, thinly sliced
- Chopped parsley, to serve