Creamy Veggie Potato Salad
Creamy Veggie Potato Salad
Ingredients
- 500 grams baby potatoes, halved
- 1 cup frozen peas
- 1 red pepper, diced
- 1 cup whole kernel corn
- 2 diced carrots
For the dressing:
- 1⁄2 cup B-well Thick & Creamy Mayonnaise
- 2 tablespoons B-well Canola Oil
- 1 spring onion, finely chopped
- 1⁄4 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Boil the halved baby potatoes in a large pot.
- After 15 minutes, add the frozen peas to the pot and cook until the potatoes are soft. Allow them to cool.
- Dice the red pepper and mix it with the corn and diced carrots.
- In a separate bowl, combine the dressing ingredients. Season with salt, pepper, and ground cumin.
- Mix the dressing with the potato salad and vegetable mixture, gently stirring until well coated.
- Serve and enjoy your nutritious salad!
