Potato Egg and Corn Salad with Buttermilk
Creamy, tangy, and bursting with vibrant flavors, this Potato Egg and Corn Salad with Buttermilk is a refreshing twist on a classic dish. Tender baby potatoes, perfectly boiled eggs, and sweet pops of corn are tossed in a luscious buttermilk dressing made with mayonnaise, Dijon mustard, and a hint of fresh lemon juice. Herbaceous notes from chopped parsley and chives elevate the dish, while the homemade dressing adds a light, tangy touch that keeps it irresistibly creamy without feeling heavy. This easy-to-make salad is perfect for summer picnics, potlucks, or as a make-ahead side dish to complement your favorite grilled mains. Serve it cold for the ultimate fresh and satisfying salad experience!
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Recipe Information
Ingredients
- 500 grams Small potatoes
- 4 pieces Large eggs
- 200 grams Sweet corn kernels (cooked or canned)
- 120 ml Buttermilk
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh chives (chopped)
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 1500 ml Water (for boiling potatoes and eggs)
Instructions
1. Wash the potatoes thoroughly and cut any larger ones in half, leaving the skin on for added texture and flavor.
2. In a large pot, bring 1500 ml of water to a boil and add a pinch of salt. Add the potatoes and cook for 12-15 minutes or until fork-tender. Drain and set aside to cool.
3. While the potatoes are cooking, place the eggs in a small saucepan and cover them with water. Bring to a boil, then reduce the heat to a gentle simmer and cook for 10 minutes. Remove the eggs, cool them in ice water, peel, and chop into bite-sized pieces.
4. If using fresh sweet corn, boil the kernels for 5 minutes and drain. If using canned corn, simply drain and rinse them under cool water.
5. In a small mixing bowl, whisk together buttermilk, mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth and creamy.
6. Once the potatoes are cool enough to handle, cut them into bite-sized pieces if not already done.
7. In a large salad bowl, combine the potatoes, chopped eggs, sweet corn, chives, and parsley.
8. Pour the buttermilk dressing over the salad ingredients and gently toss until everything is evenly coated.
9. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
10. Serve cold, garnished with additional chopped chives or parsley if desired.
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 803 mg | 268% | |
| Sodium | 2311 mg | 100% | |
| Total Carbohydrate | 152.5 g | 55% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 21.4 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 341 mg | 26% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3186 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
