15-Minute Creamy Herb Potato and Corn Salad
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.
Ingredients
- 2 lbs little red potatoes, roasted and halvedfingerling 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
- 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
Instructions
- 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
Make the dressing ahead and refrigerate up to three days. The flavors deepen as herbs infuse the buttermilk-mayo base.
Toss the salad shortly before serving to prevent potatoes from absorbing too much dressing and becoming soggy.
For a lighter dressing, use half mayonnaise and increase buttermilk slightly; adjust herbs to taste.
Good to Know
Cover and refrigerate up to three days. Dressing separates slightly; shake or stir before serving.
Prepare dressing up to two days ahead. Assemble salad up to four hours before serving; add dressing just before service to maintain texture.
Serve chilled as a side at barbecues, potlucks, or summer dinners. Pairs well with grilled meats and vegetables.
Common Mistakes
Dress the salad too far in advance to avoid potatoes absorbing excess liquid and becoming mushy.
Under-shake the dressing to avoid separation; five minutes allows herbs and spices to fully incorporate into the buttermilk base.
Substitutions
Dairy-Free Swaps
General Alternatives
similar cook time and sweetness
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.