Creamy Corn and Idaho® Potato Salad with Buttermilk Bacon Dressing

Ingredients:

  • 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

Directions:

  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.

Notes:

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).

Print Recipe

Yield: 4 to 6 side dish servings

Source:
Katie Workman
Food Blogger
The Mom 100

Share this Recipe

You Might Also Like

Cast Iron French Fries with Chili and Cheese

Cast Iron French Fries with Chili and Cheese

From ‘Scratch’ Basic Funeral Potatoes

From ‘Scratch’ Basic Funeral Potatoes

Potato and Epazote Taquitos with Salsa Verde

Potato and Epazote Taquitos with Salsa Verde

Ask Spuddy Image