Potato Salad with Roasted Corn
Keywords
- recipes
- Bruce Stangeland
- Stangeland
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Cooking tools:
- Wok
- Stove
- Pot
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
Ingredients
- 3 lb. small new potatoes, cubed
- 1 cup frozen sweet corn kernels, (or 3 fresh ears).
- 1 T. mild olive oil
- 3 scallions, chopped
- 1 cup buttermilk, or more as needed
- 1 T. mayonnaise
- 1 T. white wine vinegar
- salt
- pepper
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