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 |  | ALSO GREAT WITH |
INSTRUCTIONS
- Boil yellow potatoes in 4L of slightly salted water for 15 minutes, drain and rinse cooked potatoes with cold water.
- Combine potatoes, thawed peas and corn, cucumber, mayo and seasoning.
- Mix thoroughly with a rubber spatula.
- Serve in iceberg lettuce cups.
TIP: Use Japanese mayo for an Asian twist.
Login
0 Comments