This is a print preview of "Two-Potato Salad With Bacon And Corn" recipe.

Two-Potato Salad With Bacon And Corn Recipe
by Robyn Savoie

Two-Potato Salad With Bacon And Corn

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.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 8

Ingredients

  • 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

Directions

  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.