Potato and Toasted Corn Salad with Buttermilk Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Can be prepared in 45 minutes or less. Ingredients:
3 pounds small red potatoes |
1 tablespoon olive oil |
1 1/2 cups fresh corn (cut from about 3 ears) or thawed frozen |
1/2 cup buttermilk |
2 tablespoons mayonnaise |
1 tablespoon white-wine vinegar |
3 large scallions, chopped |
Directions:
1. 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.
2. 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.
3. 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.
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