Creamy Potato and Corn Salad

Step 1: Potatoes ... Add the potatoes to a pot of cold salted water, and bring to a light boil. Continue to cook on medium low heat until the potatoes are tender, but still firm. Yukon gold potatoes have very thin skin; so, I don't peel them. If you want to peel them, that is fine - it's a personal preference. Once the potatoes are tender, drain, and return to the pot to cool, off the heat. Once the potatoes are cooled, rough chop. You want the potatoes to still hold their shape.

Step 2: Dressing ... As the potatoes cook, prepare your dressing. Add the mayonnaise, yogurt, buttermilk, dill, salt and pepper to a small bowl; and, mix to combine. Note: if you don't have buttermilk, just use more yogurt. The buttermilk just adds a nice tang; but, also thins the dressing out a bit.

Step 3: Salad ... Add the corn (thawed if using frozen; or, drained if using canned), onions, scallions, jalapeno, and celery to a bowl; and toss to combine. Then add the potatoes and dressing; and toss lightly to incorporate all the ingredients. Try not to over mix the salad - you don't want to break up the potatoes too much.

Step 4: Finish and Serve ... Cover and refrigerate at least 1 hour before serving. It isn't necessary to do this; but, I really think that the salad needs time to rest and cool before serving, in order to develop it all it's flavors. Then, garnish with parsley, scallions, and serve. ENJOY!