Summer Potato Salad with Corn

15
Ingredients

10m
Prep Time

15m
Cook Time

25m
Ready In

Recipe: #12578

May 19, 2014

Categories: Salads, Potato Salad, Side Dishes, Corn, Potatoes, July 4th, Labor Day Picnic, Potluck, Gluten-Free, Low Cholesterol, Low Sodium, No Eggs, Vegetarian, Frozen Vegetables, more

recipe by:
Kchurchill5

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recipe by:
Kchurchill5

"This is just a bit lighter and sweeter than the classic potato salad; especially using fresh summer corn. But, even frozen corn will work just fine. An feel free to customize it to your liking. I like cut the potatoes in quarters, and leave the skin on; but you can always peel and small dice your potatoes if you prefer. Also, the same with the corn and celery, use as much as you like. The recipe is very forgiving."

Original is 5 servings

Metric US

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Step by Step Method

Step 1

Potatoes ... I like to cut them in quarters, and bring to a boil, in cold salted water. I find they hold their shape a bit more - rather than cooking the whole potato, then cutting. I also like the white skinned vs red; but red or white work just as well. You want the potatoes fork tender, but not 'mushy.'

Step 2

Dressing ... Add the yogurt, vinegar (to taste), dill, garlic, thyme, parsley, salt and pepper to a bowl and mix. If you happen to like a bit of a 'tang,' you can add a little mustard.

Step 3

Salad ... Add the corn, celery, scallions, and half of the dressing to a bowl; and mix to combine. Then, add the potatoes and toss lightly, trying not to break up them up; and, add a bit more dressing (reserving some to add just before serving). Season with a bit of salt and pepper, and toss one more time.

Step 4

Refrigerate ... I like to refrigerate at least an hour or two before serving if possible. Make sure to cover tightly with plastic wrap before refrigerating. Then, right before serving; you can, add a little extra dressing - if necessary.