Potato and roasted corn salad with buttermilk dressing

6 servings

Ingredients

Quantity Ingredient
3 pounds Small red potatoes
1 tablespoon Olive oil
1½ cup Fresh corn cut from about 3 ears
(or use thawed frozen corn)
½ cup Buttermilk
2 tablespoons Mayonnaise
1 tablespoon White wine vinegar
Salt; to taste
Freshly-ground black pepper; to taste
3 larges Scallions; chopped

Directions

Cut potatoes into ¾-inch wedges. In a large saucepan of boiling salted water cook potatoes until just tender, 8 to 10 minutes, and drain well. In a large skillet heat oil until hot but not smoking and cook corn, covered, over moderately-high heat, shaking skillet occasionally, until browned, about 3 minutes. Cool corn slightly and combine with potatoes in a large bowl. Potatoes and corn may be cooked 1 day ahead and chilled, covered. In a small bowl stir together buttermilk, mayonnaise and vinegar. To potatoes and corn add buttermilk mixture, season with salt and pepper and toss to coat. Garnish with scallions. This recipe yields 6 servings.

Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8712)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@...

05-17-1999

Per serving: 64 Calories (kcal); 6g Total Fat; (84% calories from fat); 1g Protein; 2g Carbohydrate; 2mg Cholesterol; 49mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Recipe by: Sara Moulton

Converted by MM_Buster v2.0n.

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