Ingredients

• 700 g potatoes, washed
• 65 ml (4 Tbsp) olive oil
• salt and freshly cracked black pepper
• 250 ml (1 cup) sour cream
• 15 ml (1 Tbsp) wholegrain mustard
• 5 ml (1 tsp) honey
• 1 x 400 g can Rhodes Quality Whole Kernel Corn, drained
• 65 ml (¼ cup) fresh dill, chopped

Method

1. Place the potatoes in a large saucepan of cold salted water.
2. Bring to the boil and cook until tender.
3. Drain well, cool and quarter lengthways. 
4. Drizzle the potatoes with oil and season with salt and pepper.
5. Braai over medium coals until lightly charred. 
6. Place the sour cream, mustard and honey into a bowl and mix well.
7. Add the Rhodes Quality Whole Kernel Corn and the chopped dill.
8. Season to taste.
9. Serve the potatoes warm with the corn dip.