Recipe Collection
Recipe Collection |
|
Recipe: Potato And Toasted Corn Salad with Buttermilk Dressing
Categories: Cklive06
Yield: 8 servings
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
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.
|
None yet posted - you can be the first! |
|
(All fields except email are required) [ Comment Policy ]
|