Potato Salad with Gherkins, Red Onion, Peas, Carrots & Corn

Do not peel or chop the potatoes or carrots rather put them in the same saucepan and cook them whole until evenly cooked and can be pierced with a sharp knife with just a bit of resistance.

Tip: bring the potatoes and carrots to the boil from cold salted water – this allows the vegetables to keep their starch which gives them a good texture.

When cooked, drain and cool the vegetables.

Once cooled, peel off the potato skins and carrot skins and dice into smallish squares.

Blanch peas and corn and allow them to cool. Mix all the ingredients together and then fold through Norka’s salad dressing or your favourite creamy salad dressing.