Recipe - Potato And Roasted Corn Salad With Buttermilk Dressing

3 pound Small red potatoes
1 tablespoon Olive oil
1 One half cup Fresh corn cut from about 3
ears
(or use thawed frozen corn)
One half cup Buttermilk
2 tablespoon Mayonnaise
1 tablespoon White wine vinegar
Salt; to taste
Freshlyground black pepper;
to taste
3 lg Scallions; chopped

Cut potatoes into 3/4inch 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 moderatelyhigh 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, season with salt and pepper and toss to
coat. Garnish with scallions. This recipe yields 6