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.

• Ready In: 30 mins
• Serves: 3-4

Ingredients

• 6  red potatoes (eg desiree)
• 2  ears  sweet corn
• 5  shallots
• 2  garlic cloves
•  salt and pepper
• 2  eggs
• 1⁄4 cup cashews
• 1  teaspoon mild paprika
• 1⁄4 teaspoon sugar
• 1⁄4 cup buttermilk
• 2  tablespoons mayonnaise
• 2  tablespoons  vegetable oil

Directions

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