POTATO, EGG AND CORN SALAD WITH BUTTERMILK
A delicious potato salad. It goes well with a green salad on the side for vegetarians, or as a side dish with chicken or meat. You can prepare the potatoes and eggs ahead of time, but using them warm is nice too. If sweet corn isn't in season, use a can of kernels, well drained. Additions for non-vegetarians: salmon, tuna, or a little chicken.
Provided by Anita Redhead
Categories One Dish Meal
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 629.8, Fat 22.6, SaturatedFat 4.1, Cholesterol 144.4, Sodium 250, Carbohydrate 93.5, Fiber 9.5, Sugar 9.1, Protein 17.8
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