INGREDIENTS
- 1/4 cup (60 ml) mayonnaise
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) Tabasco sauce
- 1/2 tsp sweet paprika
Potatoes
- 1 1/2 lb (675 g) cut in half baby potatoes
- 1 finely chopped garlic clove
- 2 tbsp (30 ml) vegetable oil
Salad
METHOD
SPICY MAYONNAISE
- In a bowl, whisk together all of the ingredients. Season with salt and pepper. Refrigerate until ready to serve.
POTATOES
- With the rack in the middle position, preheat the oven to 450°F (230°C).
- Place the potatoes in a pot and cover with water. Season with salt. Bring to a boil and cook for 12 minutes or until fork-tender. Drain.
- Lay the potatoes on a non-stick baking sheet or a sheet lined with aluminum foil. Add the garlic and oil. Season with salt and pepper and mix well. Place the potatoes cut-side down.
- Bake for 15 to 20 minutes or until golden.
Salad
- Meanwhile, in a small pot, place the eggs and cover with cold water.
- Bring to a boil. As soon as the water begins to boil, cover the pot and remove from the heat.
- Let sit for 10 minutes. Remove the eggs from the water and plunge them into an ice bath to stop the cooking.
- Peel the eggs. Cut into wedges.
Transfer the potatoes to a serving platter. Top with the eggs and corn. Drizzle with the spicy mayonnaise.
Great with ham or canned tuna.
preparatIon
20 mIn
CookIng
30 mIn
SERVINGS
4 to 6
FREEZES
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