potato salad with corn and bacon
Usually I’m a purist when it comes to potato salad – mayo, tiny bit of mustard, onion, celery, potato, the end. But Sir Dave made some recently where he snuck some bacon in there and now I’ll never eat potato salad without it. EVER! The recipe below even calls for adding a smidge of the bacon fat to the dressing. Hell yes. I’ll definitely be whipping this up for my next BBQ, it’s a summer must!
2 1/2 lbs red potatoes
5 slices chopped bacon
3/4 cup mayonnaise
1 tbsp spicy brown mustard
2 finely chopped dill pickles
1 clove minced garlic
1/2 tsp sugar
3 stalks thinly sliced celery
2 cups corn kernels (about 2 large ears)
2 thinly sliced green onions
Scrub the potatoes and cut into 1 inch thick pieces, leaving the skin on. In a large pot combine potatoes, 1 tbsp salt and enough water to cover the potatoes. Bring to a boil and then turn down to medium heat and cook until potatoes are tender, usually about 10 minutes. Meanwhile, cook bacon in a skillet until crisp, then transfer to a plate to cool. And here’s the best part, transfer 3 tbsp bacon fat to a large bowl along with mayonnaise, mustard, pickles, garlic, sugar and 1 1/4 tsp salt.
Whisk to combine, then set dressing aside.
Chop up the celery, green onion, corn and bacon, set aside.
Drain the potatoes well, then gently toss with the dressing. Let cool for 15 minutes. Finally fold in bacon, celery, corn and green onions and then devour! Original recipe came from Better Homes & Gardens.