Kumara potato & corn salad

I changed up a potato salad a bit.  I used a combination of kumara potato and sweetcorn.  I cooked the potato and kumara in the same pot (with the kumara cut into larger pieces than the potato to even out the cooking time).  I also threw 3 garlic cloves (peeled) into the water.

I also cooked a ½ corn cob for 15 minutes in boiling water and then refreshed it in cold water and cut the kernels off the cob when it was cool enough to handle.

Dress the salad while the potato etc is still warm.  I used salt, pepper, Dijon mustard, and some Paul Newman's Classic Caesar dressing.  I also included a little finely chopped red onion and the cooked garlic just smushed with a knife.

A little parsley for garnish and it was done.