1 x 410 g can Rhodes Quality Whole Kernel Corn, drained
125 g streaky bacon, chopped and fried
2 spring onions, chopped
to serve : chilli flakes
Mix together the plain yoghurt, mustard and lemon juice. Season to taste. Place the cooled potatoes into a large bowl. Add the Rhodes Quality Whole Kernel Corn, bacon and spring onions and toss together. Pour over the dressing and toss to coat. Sprinkle with chilli flakes and serve.