Ingredients
- 3 medium boiled salad potatoes, with skin on
- 100 g tinned corn, drained
- 5 baby tomatoes
- 8 cm cucumber
- 2 tbsp Hellman's red pepper fat-free vinaigrette
Method
- First, slice the potatoes into quarters and place in a bowl.
- Next, add the corn to the bowl.
- Then slice the tomatoes into halves. Do the same with the cucumber, but cut the 8 cm in half, then slice the two halves into fifths length-ways. Add both to the mixture.
- Finally, measure out the vinaigrette, and pour over the other ingredients. Mix slowly to combine.
Tip
You can add more or less vinaigrette to the salad, and you can use cheaper supermarket alternatives instead. If you want more flavor, you can add bacon or herbs.
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Reviews & ratings
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I had this for my lunch and i loved it so much i came home and made it again!!!! - 16 Feb 2017