Mexican Spud Lite Potato Salad
Serves: 6 to 8 as a side
- 750g bag baby Spud Lite potatoes, diced
- 2 cobs sweetcorn, chargrilled
- 2 tsp extra virgin olive oil
- 200g smoked bacon, diced
- ½ small red onion, peeled and diced
- ½ punnet cherry tomatoes, quartered
- ½ avocado, halved, deseeded and diced
- 1 tbsp coriander, roughly chopped
SPICY CHIPOTLE LIME MAYONNAISE
- 1/3 cup egg mayonnaise
- 1/3 cup sour cream
- juice & zest of a lime
- 1 ½ tbsp chipotle chilli in adobe sauce, chopped
- salt flakes and freshly ground black pepper
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Step 1 - Make Mayonnaise Dressing
For the mayonnaise, combine all the ingredients together in a small bowl, stirring to combine. Set aside until required.
Step 2 - Boil Spud Lite Potatoes
Bring a large pot of water to the boil, add diced potato and cook for 3-4 minutes or until tender. Drain and place in a large mixing bowl with half the mayonnaise, tossing until well coated. Leave to cool.
Step 3 - Boil and Grill Corn
Bring a medium pot of water to the boil. Add sweetcorn and cook for 3 minutes, remove from heat and pat dry with kitchen paper. Heat a barbecue or chargrill pan to high, spray corn with oil and chargrill for 3-4 minutes on each side or until chargrilled. Remove from heat and allow to cool before removing kernals. Set aside until required.
Step 4 - Cook Bacon
Heat olive oil in a non-stick frying pan over a medium heat. Add bacon and cook for 4 minutes or until golden, stirring occasionally. Place bacon on a plate covered in kitchen paper.
Step 5 - Create Spud Lite Salad and Serve
To assemble salad, add remaining mayonnaise to potatoes with half the corn, bacon, red onion, cherry tomatoes and avocado, tossing until well coated. Place potato mixture in a serving bowl and scatter over remaining corn, bacon, red onion, cherry tomatoes, avocado and coriander.