Potato and Toasted Corn Salad with Buttermilk Dressing

Yield:
6 servings
Level:
Easy
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
  • Salt and pepper
  • 3 large scallions, chopped
Directions
  • 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, season with salt and pepper and toss to coat. Garnish with scallions


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