Try this Potato And Roasted Corn Salad with Buttermilk Dressing recipe, or contribute your own.
Suggest a better descriptionCut 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, season with salt and pepper and toss to coat. Garnish with scallions. This recipe yields 6 servings. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8712) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-17-1999 Per serving: 64 Calories (kcal); 6g Total Fat; (84% calories from fat); 1g Protein; 2g Carbohydrate; 2mg Cholesterol; 49mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Sara Moulton Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (263g) | ||
Recipe Makes: 6 servings | ||
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Calories: 211 | ||
Calories from Fat: 39 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 3.4mg | 1 % | |
Sodium 104.9mg | 4 % | |
Potassium 1064.8mg | 28 % | |
Total Carbohydrate 39.4g | 12 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 35.6g | ||
Protein 5.1g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 211
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