Corn & Potato Salad with Lemon-Buttermilk Dressing
Corn & Potato Salad with Lemon-Buttermilk Dressing is a refreshing and colorful dish that brings together sweet corn and tender potatoes, all enveloped in a creamy, zesty dressing. Perfect for summer picnics or barbecues, this salad is not only quick to prepare but also a crowd favorite with its bright flavors. Enjoy it as a side or make it the star of your next gathering!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4 people 1x
- Category: Side
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2 cups fresh corn kernels (or frozen, thawed)
- 1 lb small red potatoes, quartered
- 1 cup Greek yogurt
- ½ cup buttermilk
- 3 tbsp freshly squeezed lemon juice
- 2 tbsp fresh dill, chopped
- Salt and pepper to taste
Instructions
- Cook the potatoes in salted boiling water for about 10-12 minutes until fork-tender. Drain and let cool.
- If using fresh corn, boil for 5 minutes until bright yellow; cut off the kernels. Frozen corn can be thawed under warm water.
- In a bowl, whisk together Greek yogurt, buttermilk, lemon juice, salt, and pepper until smooth.
- Combine cooled potatoes and corn in a large bowl. Pour the dressing over and gently mix until coated.
- Add fresh dill and stir again. Chill in the refrigerator for at least an hour before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Customize by adding diced bell peppers or red onion for extra crunch. Store leftovers in an airtight container in the fridge for up to three days.