Ingredients:
- 2 large potatoes (washed, not peeled)
- 2 medium sized kumara (washed, not peeled)
- 2 corn cobbs, husk removed
- ½ medium red onion
Dressing:
- 2 tablespoons of mayonnaise (or natural yoghurt)
- 1 tablespoon of oil
- Salt and pepper to taste
Method:
- Chop the potato and kumara in quarters. Place in a large pot with enough water to cover by 5 cm. Cover and bring to a boil over high heat.
- Once boiling, add the corn cobbs, and reduce the heat to medium. Simmer for 15-20 minutes, until the potatoes, kumara and the corn are tender. Drain.
- Place the potatoes and kumara on a chopping board and slice into bite size chunks (once cooled enough to handle). Transfer to a large bowl.
- Combine 2 tablespoons of mayonnaise with one tablespoon of oil and pour it over. Toss to coat. Refrigerate for at least 30 minutes.
- Finely chop the onion and cut the corn kernels from the cobs (once cooled), then add to the potato/kumara bowl and mix through.
- Sprinkle the salad with any chopped herbs if available and season with salt and pepper.