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 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 Sea Salt
- ¼ tsp Cayenne Pepper
- 6 oz Greek Yogurt plain
- Prepare all of the ingredients. Start water boiling for potatoes
- In a fry pan, add bacon and fry 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 and chill in fridge at least 20 minutes before serving,