POTATO AND TOASTED CORN SALAD WITH BUTTERMILK DRESSING 3 pound small red potatoes 1 tablespoon olive oil 1 1/2 cup fresh corn (about 3 ears) (or 1 1/2 cups thawed frozen corn) 1/2 cup buttermilk 2 tablespoon mayonnaise 1 tablespoon white wine vinegar 3 large scallions; chopped
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. Source : The Cookbook Club _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
