Creamy Corn and Idaho® Potato Salad with Buttermilk Bacon Dressing


  • 1 ½ pounds Idaho® potatoes, peeled
  • Kosher or coarse salt to taste
  • ½ onion, finely minced
  • ½ cup plain Greek yogurt
  • ⅓ cup buttermilk
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • freshly ground pepper to taste
  • 2 cups crisp-tender cooked corn kernels
  • 2 tablespoons chopped fresh basil leaves
  • ½ cup crumbled cooked bacon


  1. Cut the potatoes into ½ inch dice. Bring a medium pot of salted water to a boil over high heat, add the potatoes, cover the pot partially and return the water to a simmer, then reduce the heat so that the water stays at a simmer. Simmer for about 12 minutes until the potatoes are just fork-tender. Drain the potatoes but do not rinse, and let the potatoes cool for about 10 minutes in the colander.
  2. Meanwhile in a small bowl mix together the onion, yogurt, buttermilk, lemon juice, mustard, and salt and pepper.
  3. Place the potatoes, corn, basil, and half the bacon in a large bowl, pour the dressing over and toss to mix well. Turn into a serving bowl and top with the remainder of the crumbled bacon.


What the Kids Can Do: Measure and mix together the dressing, crumble the bacon, stir together the salad. There are also any number of add-ins that would be great here, and this is a great opportunity to see what ideas the kids have (hints: sliced scallions, minced bell peppers for more crunch, halved cherry tomatoes, little cubes of mozzarella).

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Yield: 4 to 6 side dish servings

Katie Workman
Food Blogger
The Mom 100

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