"This corn and potato salad is at once comfortingly creamy and bracingly bright. Tender chunks of potato mingle with sweet corn (at other times of year, you can think about using frozen or canned corn, but not just yet), crispy bacon and a tangy lemon-buttermilk dressing. It's the kind of crowd-pleasing summer side dish that works for cookouts, backyard gatherings and that Labor Day party menu."
"If you are a regular potato-salad maker, you know that potatoes can absorb dressing pretty significantly. This might seem like quite a bit of dressing at first, but the salad will thicken up on standing. And if you refrigerate it, even more. If you are thinking of bringing this corn and potato salad to a picnic or other potluck event, remember to pack the extra crumbled bacon in a separate baggie or container and sprinkle it on at the end to preserve the crunchiness."
"Do you have an avid corn lover in your world? The kind of person who will eat three ears of corn without blinking? A friend who will call you up in the fall, sounding panicked, to share the news that the corn stand has closed and the season is over? I have several such people in my life. And I made this potato salad for them."
Spend late summer and early fall eating ripe produce from farmers markets and gardens, especially tomatoes, eggplants, zucchini, herbs, string beans, and fresh sweet corn. The salad pairs tender potato chunks with sweet corn, crispy bacon and a tangy lemon-buttermilk dressing, offering creamy comfort and bright acidity. Frozen or canned corn can substitute outside peak season. The salad can be prepared ahead and served at room temperature, with additional corn added to taste. Potatoes absorb dressing, so the salad will thicken as it stands and refrigerating increases thickness. For picnics, pack extra crumbled bacon separately to preserve crunch. The recipe scales easily for larger gatherings.
Read at Boston Herald
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