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Creamy Corn and Potato Salad with Bacon and Lemon Buttermilk Dressing

Katie Workman
  • minutes
  • Serves 4 to 6

INGREDIENTS

1/2 cup

Bacon, cooked

1/2 cup

Basil, fresh leaves

2 cups

Corn, cooked kernels

1/2 tsp

Lemon, zest

1/2

Red or yellow onion

4

Yukon potatoes (about 1 1/2 pounds)

1 tbsp

Dijon mustard

1 tbsp

Lemon juice, fresh

1

Kosher or coarse salt

1

Pepper, Freshly ground

1

cup Buttermilk

1/3 cup

Greek yogurt, plain