15-Minute Creamy Herb Potato and Corn Salad

Name: 15-Minute Creamy Herb Potato and Corn Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs little red potatoes, roasted and halved; 1 cup green beans, cooked; 1 cup corn, cooked; 1 cup cherry tomatoes, quartered (grape, teardrop varieties); 1/4 cup green onions, chopped; kosher salt, to taste; cracked black pepper, to taste; 1 cup mayonnaise; 1 tsp onion powder; 2 tsp fresh chives, chopped, or finely diced green onion; 2 tsp fresh parsley, chopped; 1/2 tsp garlic powder; 1/2 tsp black pepper; 1/2 tsp salt; 1/2 tsp oregano, dried; 1/2 tsp thyme, dried; 1 1/2 cups buttermilk

A vibrant summer salad combining roasted little red potatoes, sweet corn, and fresh tomatoes tossed with a homemade buttermilk-herb dressing. The creamy, tangy dressing—made with mayonnaise, fresh herbs, and buttermilk—coats tender potatoes and crisp green beans. Serve chilled as a side dish at barbecues, picnics, or weeknight dinners. This version skips heavy mayo ratios in favor of buttermilk for brightness.

Prep: 15 min
Yield: 6 servings
Level: medium
Cuisine: American

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Vegetarian Gluten-Free Nut-Free

Ingredients

6 servings

2 lbs little red potatoes, roasted and halved
fingerling potatoes or baby Yukon gold1:1texture variation
similar cook time and sweetness
1 cup green beans, cooked
1 cup corn, cooked
1 cup cherry tomatoes, quartered (grape, teardrop varieties)
¼ cup green onions, chopped
kosher salt, to taste
cracked black pepper, to taste
1 cup mayonnaise
Greek yogurt1:1dairy-freeadds dairy
creamy base alternative
Full guide →
1 tsp onion powder
2 tsp fresh chives, chopped, or finely diced green onion
2 tsp fresh parsley, chopped
½ tsp garlic powder
½ tsp black pepper
½ tsp salt
½ tsp oregano, dried
½ tsp thyme, dried
1 ½ cups buttermilk
plain yogurt thinned with milk1:1dairy-free
maintains tang and creaminess
Full guide →

Method

8 steps

1
Combine potatoes, green beans, corn, tomatoes, and green onions in a large bowl and toss to mix.
2
Add mayonnaise, onion powder, chives, parsley, garlic powder, black pepper, salt, oregano, and thyme to a mason jar.
3
Pour in buttermilk and seal the jar.
4
Shake vigorously for five minutes, scraping down the sides as needed.
5
Taste and adjust seasoning if necessary.
6
Pour desired amount of dressing over the salad and toss until coated.
7
Season with additional kosher salt and cracked black pepper to taste.
8
Chill before serving.

Tips

Tip 1

Make the dressing ahead and refrigerate up to three days. The flavors deepen as herbs infuse the buttermilk-mayo base.

Tip 2

Toss the salad shortly before serving to prevent potatoes from absorbing too much dressing and becoming soggy.

Tip 3

For a lighter dressing, use half mayonnaise and increase buttermilk slightly; adjust herbs to taste.

Good to Know

Storage

Cover and refrigerate up to three days. Dressing separates slightly; shake or stir before serving.

Make Ahead

Prepare dressing up to two days ahead. Assemble salad up to four hours before serving; add dressing just before service to maintain texture.

Serve With

Serve chilled as a side at barbecues, potlucks, or summer dinners. Pairs well with grilled meats and vegetables.

See pairing guide →

Common Mistakes

Watch

Dress the salad too far in advance to avoid potatoes absorbing excess liquid and becoming mushy.

Watch

Under-shake the dressing to avoid separation; five minutes allows herbs and spices to fully incorporate into the buttermilk base.

Substitutions

Dairy-Free Swaps

mayonnaise→

Greek yogurt1:1dairy-freeadds dairy

creamy base alternative

Full guide →

buttermilk→

plain yogurt thinned with milk1:1dairy-free

maintains tang and creaminess

Full guide →

General Alternatives

little red potatoes→

fingerling potatoes or baby Yukon gold1:1texture variation

similar cook time and sweetness

fresh herbs→

dried chives, parsley, oregano, thymeuse half the amountpantry

shelf-stable swap

Full guide →

Find more substitutions →

FAQ

Can I make this salad ahead?

Yes, prepare the dressing up to two days ahead and store separately. Assemble the salad up to four hours before serving, then add dressing just before eating to prevent potatoes from becoming soft.

What if I don't have buttermilk?

Mix yogurt with milk in a 1:1 ratio, or add lemon juice or vinegar to regular milk and let sit five minutes. Both maintain the dressing's tangy flavor and creamy texture.

How long does this keep?

Dressed salad keeps refrigerated up to two days. Undressed components stay fresh up to three days. The dressing itself lasts three to four days when sealed.