Potato Salad In Lettuce Cups

Cooking Time 15 minutes

Serves 6

INGREDIENTS


  • 4 large yellow potatoes, skin on, diced into 1cm dices
  • 150g frozen peas and corn, thawed
  • 2 carrots, diced small
  • 1/2 cucumber, diced small (seeds removed)
  • 1 shallot finely sliced
  • 3/4 cup mayo
  • 1 tbsp sushi seasoning or rice vinegar
  • 6 iceberg lettuce leaves

PERFECT WITH
White Potatoes

ALSO GREAT WITH
Yellow Potatoes

INSTRUCTIONS


  1. Boil yellow potatoes in 4L of slightly salted water for 15 minutes, drain and rinse cooked potatoes with cold water.
  2. Combine potatoes, thawed peas and corn, cucumber, mayo and seasoning.
  3. Mix thoroughly with a rubber spatula.
  4. Serve in iceberg lettuce cups.

TIP: Use Japanese mayo for an Asian twist.