Mexican corn on the cob
Spice up barbecued sweetcorn with chilli, lime and lashings of melted butter
Sweet mustard potato salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10
Skip to ingredients
- 1.2kg waxy potatoessuch as Charlotte, cut into small chunks
- 400g good-quality mayonnaise
- 2 tbsp American mustard
- 2 tbsp cider vinegar
- 2 tbsp honey
- hard-boiled eggsfinely chopped
- 8 spring onionssliced
Nutrition: per serving
- kcal403
- fat32g
- saturates3g
- carbs21g
- sugars6g
- fibre2g
- protein6g
- salt0.4g
Method
step 1
Put the potatoes in a pan of salted water, bring to the boil, then cover and simmer for 8-10 mins or until cooked through – a cutlery knife should easily pierce them. Drain and leave to cool in a colander.
step 2
Combine the mayo, mustard, vinegar, honey and eggs, then season well. Stir through the potatoes and half the spring onions, transfer to a serving dish and scatter over the remaining onions. Chill until you’re ready to serve. Can be made 1 day ahead.
