Matt's Cooking Corner — Grandpa's Fully Charged Potato Salad

Ingredients

• 2 corn cobs, husks removed
• 1 kg heirloom ‘Banana’ potatoes, cut into 3cm cubes
• 150g green beans, trimmed
• 125g (1/2 cup) mayonnaise
• 80ml (1/3 cup) fresh lemon juice
• 1 avocado, halved and sliced
• 2 radishes, finely sliced
• 1/2 small red onion, thinly sliced
• 12 cornichons, thinly sliced
• 1/4 cup fresh dill sprigs, chopped
• 45g (1/4 cup) walnuts or pecans, chopped

Method

1. Preheat a chargrill pan or barbecue. Cook the corn for 15 minutes or until tender and lightly charred.
2. Place potatoes in a large saucepan, cover with water and bring to a boil. Cook for 10 minutes, adding beans for the last 2 minutes. Drain and cool.
3. Whisk mayonnaise and 2 tbs lemon juice. Drizzle remaining juice over avocado.
4. Slice corn kernels from the cobs. Arrange all ingredients on a platter, drizzle with mayonnaise mixture and sprinkle with walnuts.