Potato and Toasted Corn Salad with Buttermilk Dressing

1. 1

   Cut potatoes into 3/4-inch wedges.

2. 2

   In a large saucepan of boiling salted water cook potatoes until just tender, 8 to 10 minutes, and drain well.

3. 3

   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.

4. 4

   Cool corn slightly and combine with potatoes in a large bowl.

5. 5

   Potatoes and corn may be cooked 1 day ahead and chilled, covered.

6. 6

   In a small bowl stir together buttermilk, mayonnaise and vinegar.

7. 7

   To potatoes and corn add buttermilk mixture, season with salt and pepper and toss to coat.

8. 8

   Garnish with scallions

* Per serving · 4 servings · Values may vary.

No additional tips available.