Ingredients
-
6
-
2
-
5
-
2
-
-
2
-
1/4
-
1
-
1/4
-
1/4
-
2
-
2
-
-
-
Directions
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 , I really liked the flavours and textures in this, but visually it was a bit lacking Next time I make it, I’ll use green onions instead of shallots or add green parsley to the shallots I think a bit of greenery would lift it no end I had to use canned corn, so used roasted garlc (I could omit the oil then and reduce the fat count)
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Steps
|
1
Done
|
Peel and Slice the Potatoes Into Smallish Cubes. Cook and Drain, Allow to Cool. |
|
2
Done
|
While the Potatoes Cook, Hard Boil Two Eggs, Allow to Cool. |
|
3
Done
|
Remove the Sweetcorn Kernels from Cob, If You're Using Fresh Corn. |
|
4
Done
|
Slice the Garlic. |
|
5
Done
|
Fry the Garlic and Corn Kernels in the Oil For 2-3 Minutes, Remove from Heat. |
|
6
Done
|
Peel and Slice the Eggs. |
|
7
Done
|
Slice the Shallots. |
|
8
Done
|
Into a Salad Bowl Place the Potatoes, Eggs, Corn Mixture, Shallots, Cashews, Spices, Buttermilk and Mayonnaise. |
|
9
Done
|
Mix, and Serve With Green Salad and Tomatoes. |
