Creamy Corn and Idaho® Potato Salad with Buttermilk Bacon Dressing | Idaho Potato Commission
Cut the potatoes into ½ inch dice. Bring a medium pot of salted water to a boil over high heat, add the potatoes, cover the pot partially and return the water to a simmer, then reduce the heat so...
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Cooking tools:
- Stove
- Pot
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Serving bowl
- Fork
Ingredients
- 1 ½ pounds Idaho® potatoes, peeled
- Kosher or coarse salt to taste
- ½ onion, finely minced
- ½ cup plain Greek yogurt
- ⅓ cup buttermilk
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- freshly ground pepper to taste
- 2 cups crisp-tender cooked corn kernels
- 2 tablespoons chopped fresh basil leaves
- ½ cup crumbled cooked bacon
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