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    You are in: Home / Australian / Potato, Egg and Corn Salad With Buttermilk Recipe
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    Potato, Egg and Corn Salad With Buttermilk

    Potato, Egg and Corn Salad With Buttermilk. Photo by JustJanS

    1/1 Photo of Potato, Egg and Corn Salad With Buttermilk

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Anita Redhead's Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on August 04, 2008


      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).

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Potato, Egg and Corn Salad With Buttermilk

    Serving Size: 1 (447 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 629.7
    Calories from Fat 203
    Total Fat 22.5 g
    Saturated Fat 4.0 g
    Cholesterol 144.3 mg
    Sodium 249.9 mg
    Total Carbohydrate 93.4 g
    Dietary Fiber 9.5 g
    Sugars 9.0 g
    Protein 17.7 g

    The following items or measurements are not included:


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