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15 minutes
15 minutes
30 minutes
- 1kg chat potatoes, halved
- 82.50 ml frozen corn kernels
- 81.68 gm whole-egg mayonnaise
- 37.60 gm light sour cream
- 28.60 gm honey
- 23.40 gm wholegrain mustard
- 185g can tuna in springwater, drained
- 8 iceberg lettuce leaves, torn
- In a large saucepan, submerge the potatoes in cold water and bring to a vigorous boil over high heat. Lower the heat to medium and gently simmer for 10 minutes until the potatoes are nearly tender. When there is 1 minute left, add the corn. Drain and let cool.
- In a screw-top jar, mix mayonnaise, sour cream, honey, and mustard. Add pepper for seasoning, secure the lid, and shake well to combine.
- In a large bowl, combine potatoes, dressing, tuna, and lettuce, tossing gently to mix well. Serve and enjoy!
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