Potato, kumara and sweetcorn salad

Potato, kumara and sweetcorn salad


  • 2 large potatoes (washed, not peeled)
  • 2 medium sized kumara (washed, not peeled)
  • 2 corn cobbs, husk removed
  • ½ medium red onion


  • 2 tablespoons of mayonnaise (or natural yoghurt)
  • 1 tablespoon of oil
  • Salt and pepper to taste


  • 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.
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