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CATEGORY CUISINE TAG YIELD
Dairy Cklive06 8 Servings

INGREDIENTS

3 lb Small red potatoes
1 T Olive oil
1 1/2 c Fresh corn -, abt 3 ears
or 1 1/2 cups thawed frozen
corn
1/2 c Buttermilk
2 T Mayonnaise
1 T White wine vinegar
3 Scallions, chopped

INSTRUCTIONS

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. This recipe yields 8 servings.  Recipe Source: COOKING LIVE
with Sara Moulton Recipe courtesy of  Gourmet Magazine From the TV FOOD
NETWORK - (Show # CL-9116 broadcast  04-27-1998) Downloaded from their
Web-Site - http://www.foodtv.com  Formatted for MasterCook by Joe
Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
11-04-1998  Recipe by: Sara Moulton  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 185
Calories From Fat: 56
Total Fat: 6.3g
Cholesterol: 25.4mg
Sodium: 314.3mg
Potassium: 51.2mg
Carbohydrates: 21.9g
Fiber: 4.2g
Sugar: 1.2g
Protein: 10.7g


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