Sweet Potato and Apple-Corn Salad ~ Perfect Side for a Roast

We've entered the third week of lockdown here in Hyderabad.  However, the number of covid-19 cases seem to be on a steady rise and it looks like the lockdown might go on for an extended period.  While I do miss meeting up with friends, sharing meals with them and going out at will; I’m grateful that my family is under one roof, healthy and safe.  How are you faring thus far?  

While we’re living in this backdrop of a pandemic looming over us, Easter Sunday is just two days away.  I love Easter celebration and I’ve been trying, over the years, to develop some family tradition to mark this occasion.  During the Passion Week I usually bake a lot of bread and of course hot cross buns.  Easter lunch will also be a feast, a meaty affair, and I'm sharing my family's favorite salad recipe which is a purrfect side especially for a roast.  This salad is full of healthy ingredients, so easy to put together and a real crowd pleaser.  This recipe is just a guideline, you can increase or decrease whichever ingrdient you want. Some things to note, the fresher the ingredients the better and the salad is best served chilled.  Blessed Easter, everyone!!

Ingredients
1 - Red and Crunchy Apple
3 Cups - Sweet Potato
1 - Fresh Sweet Corn or 1 Cup - Frozen Sweet Corn
1 Cup - Garlic Mayo
2 Tbsp - Fresh Cream or Milk

Method
Pressure cook the sweet potato and corn in 1 1/2 Cups of water for about 7 - 10 whistles, depending on the size.  Once cooked, peel the sweet potato and remove the corn off the cob, transfer it into two separate containers and keep it in the friedge to chill.

If you're using frozen sweet corn, measure out 1 cup and wash it under running water.  Transfer it to a bowl and then soak it in boling water till it puffs out. Rinse and chill it.

Once all ingredients are chilled, cut up the sweet potato and apple into bite size pieces.  Mix the mayo and the cream or milk in a bowl till well combined.  Keep aside. 

Now, take a big mixing bowl, dump all the ingredients and stir it gently till everything is coated with the mayo-cream mixture.  Once done, put it back into the fridge to chill until it's time to serve.