Potato Salad with Roasted Corn

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Cooking time: About 10 minutes
Prep time: About 10 minutes

Makes: 8-10 servings

    

Ingredients

• 3 lb.     small new potatoes, cubed
• 1 cup     frozen sweet corn kernels, (or 3 fresh ears).
• 1 T.     mild olive oil
• 3        scallions, chopped
• 1 cup     buttermilk, or more as needed
• 1 T.     mayonnaise
• 1 T.     white wine vinegar

• salt and pepper to taste

    

Directions

1. Cover cubed potatoes with cold salted water in a pot, and bring to a boil. Reduce heat and simmer until potatoes are tender, about eight minutes.

2. Heat the oil in a wok until hot but not smoking. If using fresh corn, cut kernels from cobs. Add the corn and cook until lightly toasted, about three minutes. Stir frequently. Set aside.

3. In a small bowl, mix the buttermilk, mayonnaise and vinegar. When the potatoes are done, drain thoroughly and place in a large mixing bowl. Toss with the corn and scallions. Add the buttermilk dressing and toss lightly. Salt and pepper to taste.

Recipe served by Janet Reed, October 21, 2000. Soquel, California

 

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