Ingredients

• 125 ml plain yogurt
• 15 ml (1 Tbsp) Dijon mustard
• 15 ml (1 Tbsp) fresh lemon juice
• salt and freshly cracked pepper to taste
• 8 medium potatoes, boiled and quartered
• 1 x 400 g can Rhodes Quality Whole Kernel Corn, drained
• 125 g streaky bacon, chopped and fried
• 2 spring onions, chopped

to serve : chilli flakes

Method

1. Mix together the plain yoghurt, mustard and lemon juice.
2. Season to taste.
3. Place the cooled potatoes into a large bowl.
4. Add the Rhodes Quality Whole Kernel Corn, bacon and spring onions and toss together.
5. Pour over the dressing and toss to coat.
6. Sprinkle with chilli flakes and serve.