The Dinner Planner


Loaded Potato Salad

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Servings 4


  • 2 corn cobs - husks removed
  • 800 grams baby potatoes - halved or quartered if large
  • 150 grams green beans - trimmed
  • 180 grams haloumi - sliced
  • ½ red onion - finely sliced
  • 6-8 mini dill pickles - sliced
  • 1 tbsp tarragon - finely chopped
  • 2 tbsp chives - chopped
  • cup mayonnaise or 50/50 mayo/yoghurt
  • 1 tbsp lemon juice
  • ¼ cup toasted almonds - chopped



  • Preheat a chargrill pan or barbecue grill over high heat. Cook the corn, turning often, for 15 minutes or until tender and lightly charred. Set aside to cool.
  • Meanwhile, place the potato in a large saucepan and cover with water. Bring to the boil over high heat. Cook for 10 minutes or until tender, adding the beans for the last 2 minutes of cooking. Drain. Transfer the beans to a bowl of iced water to stop cooking. Drain well. Set the potatoes aside in the colander to cool.
  • TIP - when adding the beans, use a colander so that they stay together and are easier to remove.


  • Heat a large fry pan over high heat. Add the haloumi and cook for 1-2 minutes each side or until browned.
  • In a small bowl combine the mayo, lemon juice and tarragon.
  • In a large serving bowl, add the potatoes, beans, onion, dill pickles, corn kernels and mayonnaise mixture. Season with salt and pepper and toss to combine. Sprinkle over chives and roasted almonds. Top with haloumi.

Tips and Variations

PREP AHEAD: cook corn, potatoes and beans

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