Potato and sweetcorn sunshine salad

February 29, 2024

This potato salad gets a modern makeover, with the addition of a zingy mustard and lime dressing and refreshing crunch of chicory, sunflower seeds and sweetcorn for texture and flavour. The perfect side dish to your next BBQ cook-up.

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8 serving(s)

Prep Time:
20 mins

Cook Time:
15 mins

Total Time:
35 mins



  • 1.2kg new potatoes

  • 2 tbsp.

    sunflower seeds

  • 250 g

    chicory, thickly sliced 

  • 198 g

    tin sweetcorn, drained

  • 3

    spring onions, finely sliced

For the dressing

  • juice 1 lime

  • 6 tbsp.


  • 2 tbsp.

    crème fraîche

  • 1 tbsp.

    Dijon mustard

  • 1/4 tsp.

    dried mixed herbs 


    1. Step 1Put the potatoes into a pan of salted water. Bring to the boil over high heat, then reduce heat and simmer for 13-15min, until just tender. Drain and leave to cool.
    2. Step 2Meanwhile, toast the sunflower seeds in a frying pan over a medium heat for 1-2min, shaking pan frequently. Empty into a bowl; cool.
    3. Step 3For the dressing, whisk all the ingredients in a large bowl with some seasoning.
    4. Step 4Slice the cooled potatoes into 1/4s and add to the dressing bowl with the chicory and sweetcorn. Toss gently to coat. Tip into a serving bowl or dish, scatter over the spring onions and sunflower seeds and serve.

GET AHEAD: Make dressing and cook the potatoes up to a day ahead; cover, cover and chill (separately). To serve, allow to come to room temperature and complete recipe.

Per serving:

  • Calories: 250
  • Protein: 5g
  • Fat: 13g
  • Saturates: 2g
  • Carbs: 28g
  • Total sugars: 4g
  • Fibre: 4g

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