potato-and-toasted-corn-salad-with-buttermilk-dressing-10522.json

{
    "directions": [
        "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."
    ],
    "ingredients": [
        "3 pounds small red potatoes",
        "1 tablespoon olive oil",
        "1 1/2 cups fresh corn (cut from about 3 ears) or thawed frozen",
        "1/2 cup buttermilk",
        "2 tablespoons mayonnaise",
        "1 tablespoon white-wine vinegar",
        "3 large scallions, chopped"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Milk/Cream",
        "Potato",
        "Vegetarian",
        "Quick & Easy",
        "High Fiber",
        "Kwanzaa",
        "Corn",
        "Gourmet"
    ],
    "title": "Potato and Toasted Corn Salad with Buttermilk Dressing",
    "url": "http://www.epicurious.com/recipes/food/views/potato-and-toasted-corn-salad-with-buttermilk-dressing-10522"
}