Potato Salad In Lettuce Cups

15 mins
  • 4 large yellow potatoes, skin on, diced into 1cm dices
  • 150g frozen peas and corn, thawed
  • 2 carrots, diced small
  • 1/2 cucumber, diced small (seeds removed)
  • 1 shallot finely sliced
  • 3/4 cup mayo
  • 1 tbsp sushi seasoning or rice vinegar
  • 6 iceberg lettuce leaves
  • Boil yellow potatoes in 4L of slightly salted water for 15 minutes, drain and rinse cooked potatoes with cold water.
  • Combine potatoes, thawed peas and corn, cucumber, mayo and seasoning.
  • Mix thoroughly with a rubber spatula.
  • Serve in iceberg lettuce cups.    
Use Japanese mayo for an Asian twist.

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