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Summer Potato Salad with Corn, Chives and Bacon Bits

Serves 8

  • 1kg of kifler potatoes, peeled and washed (at least 10-12)
  • 4 rashes middle cut bacon, diced
  • 300g green beans, trimmed and cut in half
  • 2 cobs fresh corn, kernels removed 
  • 3 large spring onions, sliced
  • a large handful of chives, chopped  


Dressing Ingredients 

  • 4 Tbls kewpie mayonaise
  • 1/4 cup Greek yogurt or sour cream 
  • 1 small clove garlic, finely chopped
  • juice of 1/2 lemon
  • ½ tsp Dijon mustard
  • Salt and Pepper  

 

Place a large pot of water onto the stove to boil. While the water is heating up - peel your potatoes and cut into even 2cm chunks/cubes and add to the pot of water. Boil until potato is just tender and strain. Leave to cool slightly.  

In another large pot, boil some more water and trim beans and strip corn. Add corn and beans to boiling water and cook for 3 minutes until tender, strain. Fry bacon in a small frying pan over a medium heat unitl crispy and browned. Remove corn kernels from cob.     

Meanwhile, in a large mixing bowl, combine yogurt, mayonaise, lemon juice, garlic, chives. Season with salt and pepper and mix well. Add cooled potato, beans, corn, bacon and spring onions. Coat all ingredients in the dressing and refrigerate immediaty for 30 minutes.    

 

Summer Potato Salad with Corn, Chives and Bacon Bits

Using a waxy potoato such as Kifler are great for potato salads. Cook until just tender and leave to cool before adding to the dressing to prevent it curdling.   


 
Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!