Potato And Roasted Corn Salad With Buttermilk Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cklive19, Pdate | 6 | Servings | |
INGREDIENTS
| 3 | lb | Small red potatoes |
| 1 | T | Olive oil |
| 1 1/2 | c | Fresh corn cut from about 3 |
| ears | ||
| or use thawed frozen corn | ||
| 1/2 | c | Buttermilk |
| 2 | T | Mayonnaise |
| 1 | T | White wine vinegar |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 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, season with salt and pepper and toss to coat. Garnish with scallions. This recipe yields 6 servings. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8712) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-17-1999 Per serving: 64 Calories (kcal); 6g Total Fat; (84% calories from fat); 1g Protein; 2g Carbohydrate; 2mg Cholesterol; 49mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Sara Moulton Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 727
Calories From Fat: 479
Total Fat: 54.2g
Cholesterol: 40.7mg
Sodium: 828.1mg
Potassium: 244.2mg
Carbohydrates: 49.7g
Fiber: 9.9g
Sugar: 15.2g
Protein: 15g