This is my take on a gussied-up version of a classic American potato salad. With corn, herbs, buttermilk and 7-minute eggs you really can't go wrong with this salad. I was so hungry I ate it warm out of the bowl but this is also a great side dish to make the day before to really let the dressing soak into the potatoes.
1 pound of potatoes, cubed
1 ear corn
1/2 small onion, diced
1/4 cup chives, chopped
1/4 cup parsley, chopped
1 tablespoon butter
1/4 cup buttermilk
2 tablespoons mayo
1 tablespoon whole grain mustard
Bring a small pot of water to a boil and gently drop in the eggs. Set a timer for 7 minutes. Blend the buttermilk, mayo, mustard, 1/2 teaspoon of salt, half of the chives and half the parsley together using an immersion blender. A thorough whisking works too. Pull the eggs out of the boiling water when the timer goes off and submerge them in an ice bath.
Add the potatoes and a teaspoon of salt to the boiling water and cook for 6 minutes or until you can easily pierce them with a fork. Strain the potatoes and lay them onto a paper towel to dry thoroughly. Cut the kernels off the cob of the ear of corn and sauté them over low heat with the onions and butter until the onions become translucent. In the meantime, peel and quarter the boiled eggs. Combine the corn, onions, and potatoes in a bowl and cover them in buttermilk dressing. Toss it all together with the herbs and eggs. Add additional salt and ground black pepper to taste and enjoy! I crumbled some bacon on top of Mike's bowl and the consensus was that also tasted delicious. Try not to eat it all immediately like I did - it will taste better after it sits for a while.