If you know an avid corn lover who devours ears of corn effortlessly or panics when the season ends, this corn and potato salad recipe was made just for them. Combining tender potatoes, sweet corn, crispy bacon, and a tangy lemon-buttermilk dressing, this dish offers the perfect balance of creamy comfort and refreshing brightness.
A Crowd-Pleasing Summer Side Dish
This salad effortlessly fits into cookouts, backyard gatherings, and Labor Day celebrations. It can be prepared ahead of time and served at room temperature, making it convenient for any occasion. The recipe encourages adding as much corn as you like — you could even highlight the corn more, turning this into a primarily corn salad accented with potatoes.
- Uses fresh sweet corn kernels, with the option for frozen or canned corn when out of season.
- Incorporates Yukon Gold or other waxy potatoes for the ideal texture.
- Elevated with fresh basil and crispy crumbled bacon for enhanced flavor.
- Tangy and creamy dressing made from Greek yogurt, buttermilk, lemon juice, lemon zest, and Dijon mustard.
Tips for the Perfect Salad
Potatoes are known for absorbing dressing, so though the recipe may seem to call for a generous amount of dressing, the salad thickens nicely as it stands or chills in the refrigerator. For picnic or potluck contributions, to keep bacon crispy, pack the crumbled bacon separately and sprinkle it on just before serving.
And don’t hesitate to double or triple this recipe to accommodate larger crowds.
The Recipe Ingredients:
- 1 ½ pounds Yukon Gold or waxy potatoes, peeled
- Kosher or coarse salt to taste
- 2 cups fresh corn kernels
- ½ onion, finely minced
- 1/3 cup plain Greek yogurt
- 1/3 cup buttermilk
- 1 tablespoon fresh lemon juice
- ½ teaspoon finely grated lemon zest
- 1 tablespoon Dijon mustard
- Freshly ground pepper to taste
- 2 tablespoons chopped fresh basil leaves
- ½ cup crumbled cooked bacon
Easy Step-By-Step Directions:
- Dice the potatoes and boil them in salted water until almost tender, then add corn and cook slightly to keep it crisp.
- Prepare the dressing by mixing onion, yogurt, buttermilk, lemon juice, zest, mustard, salt, and pepper.
- Toss warm potatoes and corn with basil, half the bacon, and dressing, then garnish with the remaining bacon.
Savoring Seasonal Produce and Community Traditions
This recipe draws on the vibrant colors and flavors of summer and early fall produce, celebrating the season’s gifts before the arrival of cooler months. Katie Workman, a regular food contributor, emphasizes the joy of sharing these meals with friends and family during this transitional season. You can find more of her family-friendly recipes on her blog.
“It’s the kind of crowd-pleasing summer side dish that works for cookouts, backyard gatherings and that Labor Day party menu.” – Katie Workman
Get Ready to Celebrate with Flavor
This corn and potato salad is an ideal way to close out the summer season on a high note while satisfying the cravings of corn lovers everywhere. Its blend of textures and bright flavors ensures it will be a favorite at your next gathering.
