Sweet corn and Potato salad with creamy blue cheese dressing



1kg potatoes

5 corn cobs

Flat leaf parsley



220g mayonnaise – see corn dip recipe

100g blue cheese (plus extra for garnish)

2 tbsp sour cream

2 tsp horseradish



Scrub the potatoes really well and then cut into cubes. Place into a large pot and cover with water. Add a good pinch of salt to the water and then bring to the boil. Reduce to a simmer and cook the potatoes until they are only just tender when tested with a knife. Drain the potatoes and then spread out in a thin layer so they cool quicker. Remove the husk from the corn and cook in boiling salted water for a couple of minutes. Drain off the water and make the dressing while waiting for the potatoes and corn to cool. Whisk together the sour cream, mayonnaise and finely grated horseradish. Crumble in the blue cheese and mix again. Add a generous amount of cracked black pepper and a little salt to taste (depending on the blue cheese you may need little or no extra salt). Using a sharp knife remove the corn from the cob and then mix together with the cooled potatoes and the blue cheese dressing. Finely chop a handful of flat leaf parsley and mix through salad and check the seasoning. Crumble the extra blue cheese over the top as a garnish and then serve


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