Potato Salad with Buttermilk-Bacon Dressing

Prep and cook time: 25 minutes

6	bacon slices
3	pounds small new potatoes, cut into 1-inch pieces
6	ear(s) fresh corn, kernels removed
6	green onions , chopped
3/4	cup buttermilk
1/3	cup mayonnaise
1 and 1/2	tablespoons red wine vinegar

[1] Place potatoes in a large saucepan, cover with water, cook over high heat until potatoes are tender, but not falling apart, about 15 minutes. Drain and set aside.

[2] In a medium skillet over medium heat, cook bacon until crisp, cool on paper towels. Set skillet aside. Cook corn in skillet over medium heat until lightly browned. Set corn aside.

[3] Crumble bacon into a large mixing bowl; add buttermilk, mayonnaise and vinegar. Add reserved corn, potatoes and onions to bowl, toss gently. Refrigerate until ready to serve.

I did not, I repeat, DID NOT cut the kernels off of 6 ears of corn. Instead we estimated 2 cans of sweet whole kernel corn would be about right... and it was perfect! Just drain the can and dump it in. Much easier. I also added a couple extra pieces of bacon, because can you ever have enough bacon? This was a super delicious potato salad and I will absolutely make this for a family party or something as soon as I can!




per serving: 302 calories; 7 grams protein; 15 grams total fat; 5 grams fiber; 3 grams saturated fat; 37 grams carbohydrates; 17 mgs cholesterol; 218 mgs sodium
6 weight watcher points