Ingredients

The following ingredients have 5 Servings
  • 4 Yukon potatoes (about 1 1/2 pounds)
  • Kosher or coarse salt (to taste)
  • ½ red or yellow onion (minced)
  • ⅓ cup plain Greek yogurt
  • ⅓ cup buttermilk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon finely grated lemon zest
  • Freshly ground pepper (to taste)
  • 2 cups cooked corn kernels
  • ½ cup thinly sliced or chopped fresh basil leaves
  • ½ cup crumbled cooked bacon (divided)

Instruction

  • Scrub the potatoes and cut them 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 that the water stays at a simmer. Simmer for about 15 minutes until the potatoes are fork-tender. Drain the potatoes but do not rinse, and let the potatoes cool for about 10 minutes in the colander.
  • Meanwhile in a small bowl mix together the onion, yogurt, buttermilk, mustard, lemon juice, zest, and salt and pepper.
  • Place the potatoes, corn, basil, and bacon in a large bowl, pour the dressing over and toss to mix well. Turn into a serving bowl.