Creamy Corn and Potato Salad with Bacon

Serves 4 to 6

Corn and Potato Salad with BaconThe standard thing to say in almost every recipe that features corn is that fresh corn kernels are preferable, but that during non-corn-season moments frozen or canned is fine. That’s true here, and I love me my frozen corn (this Shepherd’s Pie would not make as many appearances on the table in the colder months without that fantastic convenience product), but boy, is this good with fresh barely cooked sweet corn in the summer.

The dressing is tangy from the lemon juice and buttermilk, and the creaminess of the potatoes is punctuated by the pop of the crispy corn.  Potato salad is often sorely in need of some texture, and this one doesn’t disappoint.  If you really want another bit of crunch, add 1/2 cup of finely diced celery.

If you are thinking to bring this to a picnic or other potluck event you might remember to pack the extra crumbled bacon in a separate little baggie or container and sprinkle it on at the end to preserve the crunchiness, but if you don’t remember?  Eh.  You brought potato salad, you’re awesome.

And I’m just going to say it – if you want to double the amount of bacon in this salad I think that’s a very fine idea.

close up corn and potato salad

Creamy Corn and Potato Salad with Bacon

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Creamy Corn and Potato Salad with Bacon

  • 4 Yukon potatoes (about 1 pound)
  • Kosher or coarse salt to taste
  • 1/2 onion, finely minced
  • 1/3 cup plain Greek yogurt
  • 1/3 cup cup buttermilk
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • Freshly ground pepper to taste
  • 2 cups cooked corn kernels
  • 2 tablespoons chopped fresh basil leaves
  • 1/2 cup crumbled cooked bacon

1. Scrub the potatoes and cut them 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 15 minutes until the potatoes are 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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2 thoughts on “Creamy Corn and Potato Salad with Bacon”

  1. Corn, basil and bacon in potato salad – perfect!! Pinned:)

    1. Katie Workman says:

      summer, here we come!!

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