Food Photography: Bree-Ann Merritt Photography
You will need…
- 2 large red potatoes
- 1 large clove of garlic chopped
- 1 cup canned corn kernels
- 1/4 cup roasted red peppers chopped
- 2 stalks green onions chopped
- 1 cup plain full fat Greek yogurt
- 1/4 tsp paprika
- 2 large basil leaves chopped
- salt and pepper to taste
Prepare the salad…
Bring 3 cups of water with 1 tsp of salt to a rolling boil. Give potatoes a good wash before cutting. Cut potatoes in half length wise, and then cut each half into 6-8 pieces. Add potatoes to the pot of bowling water and cook until potato is soft when pierced with a fork.
While potatoes are cooking, prepare the dressing.
In a large mixing bowl add Greek yogurt. Add green onions, red pepper and garlic to the bowl. Add in corn, paprika, basil, salt and pepper. Mix all ingredients together.
Drain cooked potatoes, ensuring they are completely dry of water. If serving the salad warm add potatoes directly to the dressing and combine so that all of the potato is covered. If serving the salad cold place the dressing in the fridge and allow potatoes to cool. Once potatoes have cooled, combine with the dressing and serve. Garnish with more roasted red pepper and fresh basil leaves.
Makes 4 side servings.