Potato, Egg and Corn Salad With Buttermilk

Recipe by Anita Redhead
READY IN: 30mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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