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Ingredients
- 3 pounds red potatoes, small
- 1 tablespoon Olive oil
- 1 1/2 cups Fresh corn, cut from about 3 ears
- (or use thawed frozen corn)
- 1/2 cup Buttermilk
- 2 tablespoons Mayonnaise
- 1 tablespoon White wine vinegar
- Salt, to taste
- Freshly-ground black pepper, to taste
- 3 large Scallions, chopped
Details
Servings 6
Preparation
Step 1
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, season with salt and pepper and toss to coat. Garnish with scallions.
Excellent, easy and healthy. Used Yukon golds cut into chunks, lowfat mayo and nonfat buttermilk, and apple cider vinegar. Also just roasted the corn in the oven without the oil. And served warm - perfect with chicken sausages. Delicious!
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