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Salad · Caribbean

Puerto Rican Potato Salad with Corn and Lime

30 min Serves 4 ~265 kcal/serving ~£4.20 (£1.05/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 600 g baby new potatoes
  • 200 g sweetcorn, tinned and drained
  • 1 red onion, finely sliced
  • 40 ml olive oil
  • 2 lime
  • 15 g fresh coriander, chopped

Nutrition (per serving)

Calories
265 kcal
Protein
4.8 g
Carbohydrate
36.8 g
of which sugars
6.8 g
Fat
10.4 g
of which saturates
1.6 g
Fibre
5.2 g
Salt
0.34 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Boil the baby new potatoes for 15 minutes until tender, then drain and halve.

  2. 2

    Toss the warm potatoes with the olive oil and the juice of the limes.

  3. 3

    Stir in the sweetcorn and sliced red onion.

  4. 4

    Scatter over the chopped coriander.

  5. 5

    Leave to cool slightly before serving.

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