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Potato And Toasted Corn Salad With Buttermilk Dressing

Potato And Toasted Corn Salad With Buttermilk Dressing comes together with Red Potatoes, Olive Oil, Fresh Corn, Buttermilk, and Mayonnaise. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3 lb
• 1 tbsp
• 1 1/2 cup
• 1/2 cup
• 2 tbsp
• 1 tbsp
• 3

Method (preview)

1. 1

   Cut potatoes into 3/4-inch wedges.

2. 2

   In a large saucepan of boiling salted water cook potatoes until just tender, 8 to 10 minutes, and drain well.

3. 3

   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.

4. 4

   Cool corn slightly and combine with potatoes in a large bowl.

5. 5

   In a small bowl stir together buttermilk, mayonnaise, and vinegar.

6. 6

   To potatoes and corn add buttermilk mixture, scallions, and salt and pepper to taste, tossing to coat.

7. 7

   Notes: Can be prepared in 45 minutes or less.

8. 8

   Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm

9. 9

   Food Exchanges: 1/2 Starch/Bread; 1/2 Fat