Potato And Toasted Corn Salad With Buttermilk Dressing

Recipe Ingredients

3 lbs	1362g / 48oz	Small red potatoes
1 tablespoon	15ml	Olive oil
1 1/2 cups	93g / 3.3oz	Fresh corn - (abt 3 ears)
		(or 1 1/2 cups thawed frozen corn)
1/2 cup	118ml	Buttermilk
2 tablespoons	30ml	Mayonnaise
1 tablespoon	15ml	White wine vinegar
3 tablespoons	45ml	Scallions - chopped (large)

Recipe Instructions

Cut potatoes into 3/4-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.

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 - http://www.foodtv.com

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