Warm Red Potato and Corn Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a comforting warm side dish that is welcomed in cooler weather. Even men eat this salad! Ingredients:
2 lbs red potatoes, cut into 1-inch pieces |
1/4 teaspoon salt (optional) |
1 1/2 cups whole kernel corn (fresh or frozen) |
4 thick slices bacon, diced |
1 medium red onion, chopped |
1/3 cup cider vinegar |
1/3 cup chicken broth |
1/2 teaspoon salt |
1/4 teaspoon crushed red pepper flakes |
1/2 cup coarsely snipped fresh flat-leaf parsley |
Directions:
1. In a large saucepan, combine potatoes, enough water to cover, and, if desired, the 1/4 teaspoon salt.
2. Bring to boiling; reduce heat.
3. Cover and simmer for 8 to 10 minutes or until potatoes are almost tender. Add corn; cook for 1 to 2 minutes more or until potatoes are tender.
4. Drain well; set aside.
5. Meanwhile, for dressing, in a large skillet cook bacon over medium heat until crisp. Remove bacon, reserving drippings in skillet.
6. Drain bacon on paper towels.; set aside.
7. Add onion to the drippings in skillet.
8. Cook over medium heat until onion is tender. Carefully add vinegar, broth, the 1/2 teaspoon salt, and the crushed red pepper. Bring to boiling; reduce heat.
9. Simmer, uncovered, for 5 minutes.
10. Stir in parsley and gently stir in potatoes and bacon.
11. Cook, stirring gently, for 1 to 2 minutes more or until heated through.
12. MAKE AHEAD:
13. Prepare as directed. Transfer to a microwave-safe 2-quart casserole; cover and chill for up to 24 hours. To serve, microwave, covered, on 100% power (high) for 6 to 8 minutes or until heated through, stirring once. Stir before serving.
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