| 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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