Warm Bacon Corn Smashed Potato Salad

A soothing and delectable side dish, Warm Bacon Corn Smashed Potato Salad combines the creamy texture of smashed baby potatoes with the smokiness of crispy bacon and the sweetness of sauted corn. It's all brought together by the zesty Dijon mustard dressing, which elevates any meal.

Ingredients:

4 cups baby potatoes
4 slices of bacon, chopped
1 cup corn kernels
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 cloves garlic, minced
Salt and pepper to taste
2 green onions, thinly sliced
Fresh parsley for garnish

Instructions:

Boil the baby potatoes until fork-tender, approximately 15-20 minutes

While potatoes are cooking, fry the chopped bacon in a skillet over medium heat until crispy

Remove bacon and place on paper towels to drain

In the same skillet with the bacon drippings, add the corn kernels and saut for 3-4 minutes until they start to turn golden brown

Remove from heat

In a small bowl, whisk together mayonnaise, Dijon mustard, red wine vinegar, minced garlic, salt, and pepper to make the dressing

Once the potatoes are cooked, drain them and let them cool slightly

Then, place them on a baking sheet and gently smash each potato with a fork or potato masher

Pour the prepared dressing over the smashed potatoes and gently toss to coat

Add the sauted corn and crispy bacon to the potato mixture

Toss everything together until well combined

Garnish with thinly sliced green onions and fresh parsley

Serve the Warm Bacon Corn Smashed Potato Salad immediately and enjoy!

Comments

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