We are almost face to face labor day, But there are still summer slivers left. And we should waste these last days and tell each other how quickly the seasons flew.
Spend the rest of summer and fall eating all the ripe, rainbow-colored produce that has spilled in the garden (if you’re lucky) at farmers’ markets. Tomatoes, eggplants, zucchini, herbs, string beans, and in the minds of some people – season pick: fresh sweet corn.
Are there any corn lovers in your world that are passionate? Like someone who eats three corn ears without blinking? Do you call you in the fall to panic to share news that the cornstand is closed and the season is over?
There are several such people in my life. And I made this potato salad for them.
This corn and potato salad is instantly creamy and bravely bright. Soft potato chunks and sweet corn (although at other times you can consider using frozen or canned corn, but not yet), crispy bacon, tangy lemon butte milk dressing. Working with cookouts, backyard gatherings, and that Labor Day party menu is a type of crowd-pleasing summer side dish.
This salad can be prepared first and served at room temperature. If you like corn, add as much as you like. If you’re leaning so much, you can even make it into a corn salad that has been suspended with potatoes.
Some tips
If you are a regular potato salad maker, you know that potatoes can absorb dressing quite markedly. This may seem like a lot of dressing at first, but the salad gets thicker when standing. And if you refrigerate it, more.
If you’re thinking of bringing this corn and potato salad picnic Or other Potluck EventDon’t forget to pack it in Excessive crumbling bacon With another buggy or container, sprinkle it on the end to keep it crispy. But if you don’t remember? Yeah. You brought a potato salad… you’re amazing.
Feel free to double or triple this recipe.
Corn and potato salad
Service 6
material:
1½ pounds of Yukon Gold or Waxy Potatoes, Peel
Taste kosher or coarse salt
2 cups of fresh corn kernels
½ Onion, finely chopped
1/3 cup plain Greek yogurt
1/3 cup buttermilk
1 tablespoon of fresh lemon juice
1/2 teaspoon finely grated lemon peel
1 tablespoon Dijon Mustard
Freshly ground pepper for a taste
Two tablespoons of fresh basil leaves chopped
½ cup of crumbled cooked bacon
direction:
1. Cut the potatoes into ½ inch dice. Bring a medium salted water to a boil over high heat, add the potatoes, cover the pot partially and simmer for about 10 minutes until the potatoes are almost a fork tender. Add the corn and simmer for another 2 minutes until the potatoes are tender, the corn cores are crisp and cooked. It drains potatoes and corn. Let it cool in a colander for about 10 minutes.
2. Meanwhile, in a small bowl, mix onion, yogurt, buttermilk, lemon juice, lemon zest, mustard, salt and pepper.
3. Place warm potatoes, corn, basil and half the bacon in a large bowl. Pour the dressing over it, mix well and toss. Turn into a serving bowl and top with remaining crushed bacon.
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Katie Workman writes regularly about diet for the Associated Press. She writes two cookbooks focusing on family-friendly cooking, “Dinner has been solved!” “The Mom 100 Cookbook.” She blogs on https://themom100.com/. She can be contacted (email protected).
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For more AP food stories, please go https://apnews.com/hub/recipes.
