Almost every cook has a potato salad recipe that they know by heart and pull out for every picnic, BBQ and pot luck. If you have been following along with homemade on a Weeknight you know that I like to change it up from time to time and try some new flavors in old stand-byes. This time I’m adding some Cayenne and Corn to Greek Yogurt and Apple Cider Vinegar and calling it Spicy Potato Corn Salad!
The other night I wanted to just make some steaks on the grill – which doesn’t require all that much effort to prep. So I like to put a little more effort into the side dishes when the main is a snap. We all love potato salad but some times its just meh. So I started thinking of other salads that I really like to make and I remembered the Corn Salad I featured in the Side Dishes section of my cookbook Homemade on a Weeknight. I started to combine that recipe with my potato salad recipe and came up with this Potato Corn Salad.
The cayenne does give it a little kick but it’s so good! If you want to tone it down for the littles you can substitute the 1/4 tsp of cayenne for a 1 tsp of smoked paprika for a smokier flavor – would be great with some smoked pork butt – like pulled pork sandwiches!
I love using Greek Yogurt instead of mayo in dressings – you get the same creaminess without the calories and you get some probiotics for your happy belly too. I usually use 2% or 5% Fage – but you could use other varieties if you are more comfortable with them – just make sure it’s PLAIN. Had a friend try a recipe that called for Greek yogurt and then she was complaining it was so sweet – turns out she used Vanilla flavored not PLAIN!
Spicy Potato Corn Salad
- 1 lb Baby Red Potatoes quartered
- 1 Sweet Corn (15 oz can) drained
- 1 lb Bacon cut in ½-in pieces
- 1 bunch Scallions diced
- ½ cup Fresh Dill chopped
- 2 tbsp Lemon Juice
- 3 Garlic Cloves minced
- 2 tbsp Apple Cider Vinegar
- ⅓ cup Sugar
- 1 tsp Salt
- ¼ tsp Cayenne Pepper
- 6 oz Greek Yogurt plain
- Prepare all of the ingredients. Start water boiling for potatoes
- In a frying pan, add bacon and cook until crispy. Remove to a paper towel covered plate and let cool. Add potatoes to boiling water and cook for 15 minutes. Drain in colander and let cool 5 minutes.
- In a serving bowl, combine bacon, yogurt, garlic, salt, cayenne, sugar, vinegar, dill, corn, scallions, and lemon juice. Once cooled, add potatoes, toss to coat and chill in fridge at least 20 minutes before serving,
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