Ecuadorian inspired•healthy
Corn, broccoli and potato salad
This corn, broccoli and potato salad is a great option for a refreshing summer side salad. It is made with corn, potatoes, broccoli, onion, mayonnaise, garlic, cilantro, lime juice and wasabi.
- Prep time
- 20 min
- Cook time
- No separate cook time
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups fresh corn kernels (from about 4 ears, boiled)
- 3 cups diced cooked potatoes (about 3 medium sized potatoes)
- 3 cups broccoli florets (barely steamed)
- 1 cup finely chopped red onion
- 5 tablespoons mayonnaise (homemade or store bought (can also use plain yogurt or a mix of mayo and yogurt))
- 2 garlic cloves (crushed)
- 2 tbs finely chopped cilantro
- 2 tbs lime juice
- 1 tsp wasabi paste (adjust to taste (can use horseradish if not able to find wasabi))
- Salt and pepper to taste
Instructions
- 1
To make the mayonnaise sauce or dressing combine the mayonnaise, crushed garlic, chopped cilantro, lime juice, wasabi paste, salt and pepper in a small bowl and mix well.
- 2
In a large bowl mix the corn, potatoes, broccoli and red onion with the mayonnaise dressing, mix well, serve immediately or refrigerate until ready to use.