Description
Corn & Potato Salad with Lemon-Buttermilk Dressing is a refreshing and vibrant dish that combines tender red potatoes and sweet corn, drizzled in a zesty lemon-buttermilk dressing. Perfect for summer gatherings or casual dinners, this salad features creamy textures and crunchy bites, making it an ideal side dish or light lunch. Easy to prepare, it’s sure to impress your guests and elevate any meal.
Ingredients
Scale
- 1 lb small red potatoes
- 1 cup fresh corn kernels (or frozen)
- 3 green onions, thinly sliced
- ½ cup mayonnaise (or Greek yogurt)
- ¼ cup buttermilk
- Juice of 1 lemon
- 2 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water for 10-12 minutes until fork-tender. Drain and cool.
- If using fresh corn, boil for 5 minutes; if frozen, thaw as per package instructions.
- In a bowl, whisk together mayonnaise, buttermilk, lemon juice, Dijon mustard, salt, and pepper until smooth.
- In a large bowl, combine cooled potatoes, corn, and green onions. Pour the dressing over and gently toss until coated.
- Chill in the fridge for at least an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: For added flavor, mix in diced bell peppers or crispy bacon. Customize further by adding herbs like dill or parsley.