Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 8

　　3 pounds small red potatoes

　　1 tablespoon olive oil

　　1 1/2 cups fresh corn (cut from about 3 ears) or thawed frozen

　　1/2 cup buttermilk

　　2 tablespoons mayonnaise

　　1 tablespoon white-wine vinegar

　　3 large scallions, chopped

　　

Step 1

Cut potatoes into 3/4-inch wedges. In a large saucepan of boiling salted water cook potatoes until just tender, 8 to 10 minutes, and drain well.

　　

Step 2

In a large skillet heat oil until hot but not smoking and cook corn, covered, over moderately high 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.

　　

Step 3

In a small bowl stir together buttermilk, mayonnaise, and vinegar. To potatoes and corn add buttermilk mixture, scallions, and salt and pepper to taste, tossing to coat.