Photo: Maya Visnyei
This potato and corn salad is a fresh take on the ol' classic.
1.5 kg small new potatoes
1 tbsp olive oil
3 cobs corn, (about 1 1/2 cups kernels)
1/2 cup plain yogurt, or buttermilk
1/4 cup mayonnaise
1 tbsp vinegar
3 green onions, chopped (optional)
1/2 tsp salt
pinch black pepper
Have your child scrub the potatoes with a vegetable brush under running water. If they are very fresh, the skins will practically rub off. Cut off any bruises or funny spots. Cut the potatoes into 1 in. (2.5 cm) chunks or wedges (or just halve them if they're tiny) and place in a steamer basket over boiling water. Cook, covered, until just tender (but not soft) - 8 to 10 minutes. Transfer to a bowl and let cool.
Meanwhile, husk the corn and boil for 3 to 5 minutes, until just done, but still crisp. Drain and let cool long enough to handle. Cut the kernels off the cob (not a kid job - sorry) and dump into a bowl with the potatoes.
In a small bowl have your helpful assistant stir together the yogurt or buttermilk, mayonnaise and vinegar. Pour this mixture over the potatoes and corn, have your child give it a toss, then add the green onions (if you're using them), salt and pepper and stir until everything is evenly mixed.
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