Sweetcorn potato salad

Sweetcorn potato salad

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  • 4
  • Easy
  • Meat-free wheat and gluten free
  • 20 minutes
  • 30 minutes
  • Ken Forrester Chenin Blanc

“Crunchy, spicy warm potatoes mop up the vibrant coriander dressing, and you’ll love the bursts of sweetness from the raw corn. It’s also a great way to use up leftover roast potatoes the day after your big festive lunch.”


  • 700 g pack Woolworths microwave baby potatoes with garlic butter
  • 2 t Woolworths Cape Malay curry spice
  • sea salt and freshly ground black pepper, to taste
  • 2 T olive oil
  • 2 cobs sweetcorn, kernels removed
  • 1 head radicchio (or use Woolworths’ Italian salad leaf mix)
  • 10 g coriander
  • 1 red onion, thinly sliced
  • For the coconut-and-coriander dressing:
  • ½ can coconut milk
  • 1 lime, juiced
  • 15 g coriander
  • 1 green chilli, chopped
  • salt, to taste

Cooking Instructions

1. Preheat the oven to 220°C. Cook the potatoes according to package instructions. Place on a baking tray with the butter from the pack and gently squash using the back of a fork. Sprinkle with the Cape Malay spice, salt and drizzle with olive oil. Roast for 20 minutes or until crispy and golden.

2. To make the dressing, place all the ingredients into a blender and blend until smooth. Spread the dressing onto a large platter just before assembling the salad.

3. Scatter the potatoes and remaining ingredients onto the dressing. Serve warm.

Find more salad recipes here.

Photographs: Myburgh Du Plessis
Food assistant: Claire-Ellen Van Rooyen

Hannah Lewry Recipe by: Hannah Lewry
View all recipes

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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