Fully loaded vegan potato salad

Method

• 1
  Preheat a chargrill pan or barbecue grill over high heat. Cook the corn, turning often, for 15 minutes or until tender and lightly charred.
• 2
  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.

• 3
  Whisk the mayonnaise and 2 tbs lemon juice in a large bowl. Place the avocado on a large plate and drizzle with the remaining 2 tbs lemon juice. Turn gently to coat.
• 4
  Slice the corn kernels from the cobs. Arrange the cooled potatoes, beans, avocado, radish, onion, cornichon, corn kernels and dill on a platter. Drizzle with the mayonnaise mixture and sprinkle with the tamari almonds.