Potato, Corn and Bacon Salad | Rhodes Quality

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125 ml (½ cup) plain yogurt

15 ml (1 Tbsp) Dijon mustard

15 ml (1 Tbsp) fresh lemon juice

salt and freshly cracked pepper to taste

8 medium potatoes, boiled and quartered

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.


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