Sweet Potato Salad with Corn & Chilli


  • 1 kg sweet potato
  • salt and freshly ground black pepper
  • 190 ml (¾ C) sweet chilli sauce
  • 65 ml (¼ C) sunflower oil
  • 3 spring onions, sliced
  • 1 x 410 g can Rhodes Whole Kernel Corn, drained


  1. Boil the potatoes in water until just tender.
  2. Drain well.
  3. Place into a bowl and season with the salt and pepper.
  4. Mix together the sweet chilli sauce and the enough of the oil to make a pourable dressing.
  5. Dress the potatoes with the dressing and stir gently to mix so as not to break up the potatoes.
  6. Top the salad with the spring onion and Rhodes Whole Kernel Corn, and a little extra dressing.
  7. Refrigerate until serving.


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