Potato Salad with Gherkins, Red Onion, Peas, Carrots & Corn

Summery potato salad recipe

Serves

20 mins

Prep Time

20 mins

Cook Time

Recipe author

Norka Mella Munoz

This potato salad is a Kiwi summer favourite. Chef Norka Mella Munoz adds a twist to the formula by using her mum’s recipe. This salad is not only delicious, but with all the festive colours it looks great on the Christmas table.

You can make Norka’s dressing or to save time use a store-bought creamy mayonnaise.

This recipe was created as part of a special Christmas Menu that you can download here.

Rate this recipe

Salads,

Easy,

Lunch

Ingredients

Potato Salad

1.5kg potatoes

medium-sized

3 carrots

100g corn

kernels

100g green peas

50g gherkins

½ red onion

julienned

Salad Dressing

1 egg

1 garlic clove

1 Tbsp Dijon mustard

Juice of 1 lemon

salt

to taste

black pepper

to taste

400ml sunflower oil

Method

Potato Salad

Norka's Salad Dressing

Do not peel or chop the potatoes or carrots rather put them in the same saucepan and cook them whole until evenly cooked and can be pierced with a sharp knife with just a bit of resistance.

Tip: bring the potatoes and carrots to the boil from cold salted water – this allows the vegetables to keep their starch which gives them a good texture.

When cooked, drain and cool the vegetables.

Once cooled, peel off the potato skins and carrot skins and dice into smallish squares.

Blanch peas and corn and allow them to cool. Mix all the ingredients together and then fold through Norka’s salad dressing or your favourite creamy salad dressing.

Nutrition Information per Serving (444g)

Based on 6 serves of Potato Salad

Energy

3404kJ (813kCal kcal)

Protein

8.6g

Total Fat

63.7g

Saturated Fat

6.8g

Carbs

49.1g