Potato Salad with Sweet Corn and Red Onion

  • 12 Sep - 18 Sep, 2020
  • Mag The Weekly
  • Cookery


· ½ kg potatoes

· Salt and black pepper

· 3 tablespoons olive oil

· 2 tablespoons vinegar

· 1 tablespoon mustard

· 1 ear sweet corn

· ½ red onion

· 2 cup arugula

· ½ cup parsley


Place the potatoes in a wide pot, cover with cold water, and bring to a boil. Add two teaspoons salt, reduce heat, and simmer until the potatoes are just tender, 10-15 minutes. Drain and run under cold water to cool. In a bowl, whisk together the oil, vinegar, mustard, and salt and pepper to taste. Cut the potatoes in half (or quarter if large). Add the potatoes to the dressing and gently toss to coat. Fold in the corn, onion, arugula, and parsley and serve.