• Two-Potato Salad With Bacon And Corn

    1 vote
    Two-Potato Salad With Bacon And Corn
    Prep: 45 min Cook: 20 min Servings: 8
    by Robyn Savoie
    381 recipes
    During westward expansion, potatoes were at a premium and often sold for at least a dollar a pound. Sweet potatoes, which keep well over several months, were also popular.


    • 6 Medium Yukon Gold Potatoes, Peeled, Sliced 1/8-Inch Thick
    • 1 Medium Sweet Potato, Peeled, Sliced 1/8-Inch Thick
    • 1 Tbsp. Kosher Salt
    • 8 Thick Slices Bacon, Diced
    • 3/4 Cup Reduced-Sodium Beef Broth
    • 2 Cups Roasted Corn Kernels (2 Medium Ears)
    • 1 Small Red Onion, Diced
    • 1/4 Cup Mayonnaise
    • 1/2 Cup White Wine Vinegar
    • 3 Tbsp. Prepared Mustard, Stone Ground
    • 1 Tsp. Granulated Sugar
    • 1/4 Tsp. Ground White Pepper
    • 1/2 Cup Olive Oil
    • 1/4 Cup Fresh Flat Leaf Parsley, Chopped
    • 3 Large Hard-Cooked Eggs, Cut Into Wedges
    • 3 Medium Tomatoes, Cut Into Wedges


    1. Place potatoes in large saucepan; add enough water to come 2 inches above them. Add 1 tablespoon salt. Heat over medium-high heat; bring to boil. Reduce heat to medium-low; simmer until potatoes are tender when pierced with bamboo skewer, about 8 - 12 minutes. Drain thoroughly, shaking off excess water; set aside in large bowl to cool.
    2. Meanwhile, cook bacon in medium skillet over medium-high heat cook diced bacon until crisp. Use slotted spoon to transfer bacon to paper towel. Pour 1/4 cup of the bacon drippings over drained potatoes; toss gently. Discard any remaining drippings. Let rest 15 minutes. Pour broth over potatoes; toss again.
    3. Use sharp knife to cut corn kernels from cob; add corn and onion to potatoes. Toss gently. In small bowl, stir together mayonnaise, vinegar, mustard and sugar. Season with salt and pepper; whisk in oil. Gently stir dressing into potatoes; stir in 2 tablespoons of the parsley and half of the bacon.
    4. Transfer salad to serving bowl; garnish with egg and tomato wedges. Sprinkle with remaining 2 tablespoons parsley and bacon; cover with tea towel until ready to serve. Salad can rest at room temperature 30 minutes; to reserve it longer than 30 minutes, cover with plastic wrap and refrigerate. Remove from refrigerator 20 minutes before serving.

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