Cook the new potatoes in boiling water to pack instructions, until tender. Cool and cut the potatoes in half.
Put the diced red onion in a small bowl and cover with the red wine vinegar. Leave to marinate for 30 minutes.
To assemble the salad, drain the red onion but reserve the vinegar. Mix the onion with the potatoes, salad leaves, sweetcorn and most of the grated Parmesan.
Dress the salad with the olive oil and 1 teaspoon of the reserved vinegar marinade.
Serve with the remaining Parmesan sprinkled on top.
Cook's tip: Try this salad with chargrilled Green Giant artichoke hearts for some added Mediterranean flavour.
*All information included in this recipe has been provided by General Mills.