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Chef Noel Cunningham Creamy Potato Salad Recipe

“This is a simple potato salad with a creamy, rich taste. I love potato salad because just about anything can be added to make it even better. Some people also enjoy adding eggs to theirs. You can adjust this recipe to suit your taste.” Chef Noel Cunningham, Cuisine by Noel

2 lb red potatoes, washed, peel and sliced

1/2 cup mayonnaise

1 small can sweet corn

1 Tbsp. chopped fresh parsley

Salt to taste

1 tsp. freshly ground black pepper

To a large pot over medium heat, add water and salt; cover and bring to a boil. Add potatoes and gently simmer until potatoes are cooked. Drain water and place potatoes in an ice bath or run under cold water to cool.

In a medium mixing bowl, combine the mayonnaise, parsley, green onion and corn. Whisk until combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.

About the author

Chef Noel Cunningham

Chef Noel Cunningham, socially known as Chef Cunny, is the dynamic force behind his catering company, Cuisine by Noel and columnist at cooking sense magazine. His philosophy and passion are reflected in his move towards creating healthier cuisine along with showcasing Jamaican cuisine with a modern twist.

He recently appeared twice on CTV Winnipeg’s Morning Live, Kiss102.3fm, and was featured in the November 2015 and March 2016 issue of Jamaican Eats magazine. In the last 12 months, he was also featured in the Jamaica Gleaner, Jamaica Observer and the Jamaican magazine. If that isn’t enough, he has under his belt many television appearances on Jamaica’s CVM TV: Television Jamaica’s morning program Smile Jamaica, Entertainment Report, Intense, Nyammings cooking show and Talk Jamaica Online Radio.