| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cklive06 | 8 | servings | |
INGREDIENTS
| 3 | lb | Small red potatoes |
| 1 | tb | Olive oil |
| 1 1/2 | c | Fresh corn -; (abt 3 ears) |
| (or 1 1/2 cups thawed frozen corn) | ||
| 1/2 | c | Buttermilk |
| 2 | tb | Mayonnaise |
| 1 | tb | White wine vinegar |
| 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, 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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