Potato, Egg And Corn Salad With Buttermilk - cooking recipe

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

Preparation

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.