Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 6 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 2tablespoons horseradish cream
- 1kilograms red-skinned potatoes
- 3 stick celery, thinly sliced
- 1/2 small red onion, finely chopped
- 2 sweet corn cobs, husks removed
- 2tablespoons extra virgin olive oil
- 1 1/2tablespoons balsamic vinegar
- 1/3 cup light mayonnaise
- 1/2 cup buttermilk
- 10grams chives, finely chopped
Nutrition per serving
1150kJ / 275Cal
1150 Kilojoules or 275 Calories
13% of daily energy intake*
Protein
6.3grams
Fat
8.0grams
Carbs
45.3grams
Sugars
8.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Cook potatoes in a saucepan with boiling salted water for 20-25 minutes or until tender. Drain and cool. Cut into wedges.
Step 2 of 5
Steam or boil corn for 6-8 minutes or until tender. Run under cold water. Cool and cut kernels from cob in large shards.
Step 3 of 5
Combine potato, corn, onion and celery in a bowl. Whisk remaining ingredients together in a jug until combined. Season to taste.
Step 4 of 5
Pour half the dressing over salad and mix gently to coat in dressing. Refrigerate until ready to serve.
Step 5 of 5
Just before serving stir through remaining dressing.
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