| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cklive19, Pdate |
6 |
servings |
INGREDIENTS
| 3 |
lb |
Small red potatoes |
| 1 |
tb |
Olive oil |
| 1 1/2 |
c |
Fresh corn cut from about 3 ears |
|
|
(or use thawed frozen corn) |
| 1/2 |
c |
Buttermilk |
| 2 |
tb |
Mayonnaise |
| 1 |
tb |
White wine vinegar |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 3 |
lg |
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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