By KATIE WORKMAN
We’re virtually face-to-face with Labor Day, however there’s nonetheless a sliver of summer time left. And we must always not waste these final days telling one another how rapidly the season has flown by.
Let’s spend the remainder of summer time and early fall consuming all the ripe, rainbow-hued produce that’s spilling over on the farmer’s markets and (if we’re fortunate) in our gardens. Tomatoes, eggplants, zucchini, herbs, string beans and — to some people’ minds — the choose of the season: recent candy corn.
Do you might have an avid corn lover in your world? The form of one that will eat three ears of corn with out blinking? A good friend who will name you up within the fall, sounding panicked, to share the information that the corn stand has closed and the season is over?
I’ve a number of such folks in my life. And I made this potato salad for them.
This corn and potato salad is directly comfortingly creamy and bracingly vibrant. Tender chunks of potato mingle with candy corn (at different instances of 12 months, you may consider using frozen or canned corn, however not simply but), crispy bacon and a tangy lemon-buttermilk dressing. It’s the form of crowd-pleasing summer time aspect dish that works for cookouts, yard gatherings and that Labor Day get together menu.
You may prep this salad forward and serve it at room temperature. If you happen to love corn, add as a lot as you want. You would even make it right into a corn salad punctuated with potatoes when you’re so inclined.
A pair suggestions
If you’re a daily potato-salad maker, you understand that potatoes can take up dressing fairly considerably. This may appear to be fairly a little bit of dressing at first, however the salad will thicken up on standing. And when you refrigerate it, much more.
If you’re considering of bringing this corn and potato salad to a picnic or different potluck occasion, keep in mind to pack the additional crumbled bacon in a separate baggie or container and sprinkle it on on the finish to protect the crunchiness. However when you don’t keep in mind? Eh. You introduced potato salad … you’re superior.
Double or triple this recipe at will.
Corn and Potato Salad
Serves 6
Elements:
1 ½ kilos Yukon Gold or waxy potatoes, peeled
Kosher or coarse salt to style
2 cups recent corn kernels
½ onion, finely minced
1/3 cup plain Greek yogurt
1/3 cup buttermilk
1 tablespoon recent lemon juice
½ teaspoon finely grated lemon zest
1 tablespoon Dijon mustard
Freshly floor pepper to style
2 tablespoons chopped recent basil leaves
½ cup crumbled cooked bacon
Instructions:
1. Minimize the potatoes into ½-inch cube. Convey a medium pot of salted water to a boil over excessive warmth, add the potatoes, partially cowl the pot and simmer for about 10 minutes till the potatoes are virtually fork-tender. Add the corn and simmer for one more 2 minutes, till the potatoes are tender and the corn kernels crisp and simply cooked via. Drain the potatoes and the corn; allow them to cool for about 10 minutes within the colander.
2. In the meantime, in a small bowl, combine collectively the onion, yogurt, buttermilk, lemon juice, lemon zest, mustard, and salt and pepper.
3. Place the nice and cozy potatoes and corn, basil and half the bacon in a big bowl. Pour the dressing over it and toss to combine nicely. Flip right into a serving bowl and prime with the rest of the crumbled bacon.
Katie Workman writes recurrently about meals for The Related Press. She has written two cookbooks centered on family-friendly cooking, “Dinner Solved!” and “The Mother 100 Cookbook.” She blogs at https://themom100.com/. She might be reached at Katie@themom100.com.
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