Potato, Egg And Corn Salad With Buttermilk Recipe

Name: Potato, Egg And Corn Salad With Buttermilk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 red potatoes (eg desiree); 2 ears sweet corn; 5 shallots; 2 garlic cloves; salt and pepper; 2 eggs; 1/4 cup cashews; 1 teaspoon mild paprika; 1/4 teaspoon sugar; 1/4 cup buttermilk; 2 tablespoons mayonnaise; 2 tablespoons vegetable oil

Servings: persons

6 red potatoes (eg desiree)
2 ears sweet corn
5 shallots
2 garlic cloves
salt and pepper
2 eggs
1/4 cup cashews
1 teaspoon mild paprika
1/4 teaspoon sugar
1/4 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons vegetable oil

1
Peel and slice the potatoes into smallish cubes. Cook and drain, allow to cool.
2
While the potatoes cook, hard boil two eggs, allow to cool.
3
Remove the sweetcorn kernels from cob, if you're using fresh corn.
4
Slice the garlic.
5
Fry the garlic and corn kernels in the oil for 2-3 minutes, remove from heat.
6
Peel and slice the eggs.
7
Slice the shallots.
8
Into a salad bowl place the potatoes, eggs, corn mixture, shallots, cashews, spices, buttermilk and mayonnaise.
9
Mix, and serve with green salad and tomatoes.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 red potatoes (eg desiree), 2 ears sweet corn, 5 shallots, 2 garlic cloves, and more.

Yes, Potato, Egg And Corn Salad With Buttermilk falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato, Egg And Corn Salad With Buttermilk

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