Creamy Corn and Idaho® Potato Salad

Creamy Corn and Idaho® Potato Salad with Buttermilk Bacon Dressing
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  1. 1 ½ pounds Idaho® potatoes, peeled
  2. Kosher or coarse salt to taste
  3. ½ onion, finely minced
  4. ½ cup plain Greek yogurt
  5. 1/3 cup buttermilk
  6. 1 tablespoon fresh lemon juice
  7. 1 tablespoon Dijon mustard
  8. Freshly ground pepper to taste
  9. 2 cups crisp-tender cooked corn kernels
  10. 2 tablespoons chopped fresh basil leaves
  11. 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.
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