As we approach Labor Day, there are still a few precious days left of summer. Rather than lamenting how quickly this season has gone by, let’s savor these final moments by enjoying the abundant, colorful produce available at local farmers’ markets and in our own backyards. From tomatoes and zucchini to herbs and, for many, the highlight of the season: fresh sweet corn.
If you have a corn enthusiast in your life—someone who can devour three ears in one sitting—you likely understand the urgency of experiencing this seasonal delight while you can. To celebrate this love for corn, I’ve crafted a simple yet delicious corn and potato salad.
This dish is both creamy and refreshing. It combines tender potato pieces with sweet corn, crispy bacon, and a zesty lemon-buttermilk dressing. It’s a perfect addition to summer cookouts, backyard gatherings, or any festive Labor Day menu.
You can prepare this salad ahead of time and serve it at room temperature. Feel free to be generous with the corn; if you prefer, you can even highlight it by making a corn-heavy salad with just a touch of potato.
A Few Tips
For those familiar with making potato salad, it’s well-known that potatoes can soak up dressing quite a bit. It may seem like there’s too much dressing at first, but the salad will thicken over time, especially if you refrigerate it. If you plan to bring this salad to a gathering, consider packing extra crumbled bacon separately to sprinkle on before serving, ensuring it stays crispy. But even if you forget, you still brought a great dish, and that’s what matters!
Corn and Potato Salad
Serves: 6
Ingredients:
- 1 ½ pounds of Yukon Gold or waxy potatoes, peeled
- Kosher or coarse salt, to taste
- 2 cups of 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
Directions:
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Cut the potatoes into ½-inch cubes. Bring a medium pot of salted water to a boil, add the potatoes, and partially cover the pot. Simmer for about 10 minutes until the potatoes are almost tender. Add the corn and cook for another 2 minutes until everything is cooked through. Drain and let cool for about 10 minutes.
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In a small bowl, mix together the onion, yogurt, buttermilk, lemon juice, lemon zest, mustard, and salt and pepper.
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In a large bowl, combine the warm potatoes, corn, basil, and half the bacon. Pour the dressing over and toss to combine. Transfer to a serving bowl and top with the remaining crumbled bacon.
This dish brings a taste of summer to any table and is a wonderful way to celebrate the season!
