Potato and toasted corn salad with buttermilk dressing

8 servings

Ingredients

Quantity Ingredient
3 pounds Small red potatoes
1 tablespoon Olive oil
1½ cup Fresh corn -; (abt 3 ears)
(or 1 1/2 cups thawed frozen corn)
½ cup Buttermilk
2 tablespoons Mayonnaise
1 tablespoon White wine vinegar
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, scallions, and salt and pepper to taste, tossing to coat. This recipe yields 8 servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9116 broadcast 04-27-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

11-04-1998

Recipe by: Sara Moulton

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