Servings: 4
Preparation: 10 minutes
Cooking time: 20 to 25 minutes
INGREDIENTS
- 1l (4 cups) baby potatoes
- 90 mL (6 tbsp) MAG mayonnaise
- 4 jalapenos, membranes and seeds removed, julienned
- 1 red onion, thinly sliced
- 2 cloves garlic, chopped
- 90 mL (6 tbsp) olive oil
- 2 ears of corn
- 45 mL (3 tbsp) honey or maple syrup
- 90 mL (6 tbsp) chopped parsley leaves
- 60 mL (4 tbsp) dill, chopped
- 1 lemon, juice
- 2 eggs, hard-cooked and cut in 4
- 8 slices bacon, crisp
- 2 green onions, finely chopped
- salt and pepper to taste
INSTRUCTIONS
-
Preheat barbecue to high.
-
In a saucepan of cold, salted water, add potatoes, bring to a boil and boil until potatoes are cooked.
-
Cut the potatoes in half, place them in a bowl, add the jalapenos, red onion, garlic, olive oil, salt and pepper and mix.
-
On the grill and a barbecue mat, fry the prepared mixture for 8 to 10 minutes, turning it from time to time.
-
At the same time, cook the corn on the cob, 2 to 3 minutes on each side.
-
With a knife, remove the husks from the corn and add to the potatoes.
-
Allow to cool.
-
Add mayonnaise, honey, parsley, dill and lemon juice to the cold mixture and mix.
-
Divide the resulting salad, eggs, bacon and green onion among the plates.
