Potato And Roasted Corn Salad with Buttermilk Dressing

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, 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.