Fresh corn and potato salad
( SERVES 4 )
Photo by Babiche Martens
- For the dressing combine the mayonnaise, sour cream, mustard, honey and zest in a small bowl.
- Cook the corn in boiling, salted water for 4 minutes. Cool, then slice the kernels from the sides with a small knife.
- In a large bowl place the potatoes, parsley, corn and avocado. Add the dressing and toss gently. Season with salt and pepper.
- If you’re not serving immediately, add the avocado 15 minutes before serving.
See more of Angela's recipes for Summer