Corn & Potato Salad with Lemon-Buttermilk Dressing
Corn & Potato Salad with Lemon-Buttermilk Dressing is a delightful summer dish that brings together the sweetness of fresh corn and the creaminess of baby potatoes, all enveloped in a tangy lemon-buttermilk dressing. This vibrant salad not only serves as a refreshing side but also adds a splash of color to any picnic or barbecue. Quick to prepare and bursting with flavor, it’s perfect for impressing guests or enjoying on sunny days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 3 cups fresh sweet corn kernels
- 1 pound baby potatoes
- 1/4 cup chopped green onions
- 1 diced red bell pepper
- Juice of 1 lemon
- 1 cup buttermilk (or Greek yogurt)
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Boil baby potatoes in salted water for 15-20 minutes until fork-tender. Drain and cool before cutting into bite-sized pieces.
- In another pot, boil fresh corn kernels for about 5 minutes until tender yet crisp. Drain and set aside.
- In a large bowl, combine cooled potatoes, corn, diced red bell pepper, and chopped green onions.
- In a separate bowl, whisk together buttermilk, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Pour the dressing over the vegetable mixture and stir gently until evenly coated. Chill in the refrigerator for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 5g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg