Potato Egg And Corn Salad With Buttermilk Recipes

POTATO SALAD

Steps:

• Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
• Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
• When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

POTATO AND EGG SALAD

Steps:

• Prepare a iced water bath for the eggs. In a medium saucepan, combine potatoes with salted water to cover and bring to a boil. Gently add eggs, then boil 10 minutes more until potatoes are fork-tender. Transfer eggs the prepared ice bath to cool. Drain potatoes.
• Whisk together mustard and vinegar in the bottom of a large bowl. Add oil in a slow and steady stream, whisking constantly, until emulsified; remove and reserve 2 tablespoons dressing for serving. Add potatoes, chives, and parsley to large bowl; toss to combine. Season with salt and pepper.
• Peel eggs and quarter lengthwise. Season with salt and pepper. In a serving bowl, layer potatoes and eggs, drizzling eggs with extra dressing.

POTATO, EGG AND CORN SALAD WITH BUTTERMILK

Steps:

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

POTATO AND TOASTED CORN SALAD WITH BUTTERMILK DRESSING

Steps:

• 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.

CORN, SCALLION, AND POTATO FRITTATA

Steps:

• Cook white part of scallions and garlic in 2 tablespoons oil in a 10-inch nonstick skillet over moderate heat, stirring, until softened, about 2 minutes. Add potato and cook over moderately low heat, stirring, until tender, about 10 minutes. Add corn and salt and pepper to taste, then cook, stirring, about 1 minute for thawed corn or 3 minutes for fresh corn.
• Preheat broiler.
• Whisk together eggs, mozzarella, and salt and pepper to taste. Stir in potato mixture and scallion greens.
• Heat remaining tablespoon oil in cleaned skillet over moderate heatuntil hot but not smoking. Then cook frittata without stirring, shaking skillet once or twice to loosen frittata, until underside is golden but top is still wet, about 6 minutes. Remove from heat.
• If skillet handle is not ovenproof, wrap handle in a double layer of foil. Broil frittata about 3 inches from heat until top is just set and golden, about 2 minutes. Slide onto a plate and cool to warm or room temperature

BUTTERMILK POTATO SALAD

Steps:

• Scrub the potatoes, and boil until tender but firm. (For large potatoes, this will be about 45 minutes.) Drain. Do not peel.
• Combine the remaining ingredients in a bowl.
• Cool the potatoes slightly, and cut into 1-inch cubes. Stir gently into the buttermilk dressing. The salad can be eaten immediately but will be more flavorful if refrigerated for an hour or overnight.