Not the chicken.

While my buttermilk fried chicken recipe remains a closely guarded secret, I am happy to share this salad that goes brilliantly with it.  Somewhere between a salsa and a potato salad it's almost good enough to be a main dish in itself.

Corn and potato salad

For a family-sized bowl you will need:

500g of new potatoes, scrubbed but with their skins left on
One large red pepper - the ripest you can find
Two ears of sweetcorn, scrubbed and any stringy bits removed
Half a red onion, peeled.
Olive oil - the good stuff with flavour
Lemon juice, balsamic vinegar or pomegranate molasses

Steam the potatoes until they're tender, allow to cool and then refrigerate until cold.
Strip the kernels from the sweetcorn.  I hold them on end in a shallow bowl and then run a sharp knife down.  The bowl should stop you having to chase the little buggers all over the place.
Finely dice the red onion and red pepper (after removing the seeds and stalk).
Cut the potatoes into bite sized pieces and then dress liberally with the olive oil.  This will help stop them sticking together.  Add the corn, pepper and onion and some more oil if you fancy it.

My favourite way to finish this is with some pomegranate molasses.  Just the right combination of sweet and sour.  Balsamic vinegar or lemon juice will also do.