- 200 gms baby potatoes
- 1 medium size corn
- 2 tbsp extra virgin olive oil
- 4 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1 tbsp black pepper powder
- 2 green chillies
- 2 tbsp spring onion to garnish
- Salt as required
Wash the baby potatoes and cut them in half. Parboil the baby potatoes and corn. Drain the water and let it cool down.
Take a salad bowl, add the baby potatoes and corn kernels only. Put apple cider vinegar, black pepper powder and mix it well. In a heated pan, add extra virgin olive oil and put the vegetables. Sauté in high heat until the potatoes are brown (to give that roasted taste).
Pour the sauteed vegetables back into the bowl, add lemon juice, a little salt, green chillies and meld all the ingredients. To finish the dish, garnish with finely chopped spring onions.
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