Warm Red Potato and Corn Salad

"This is a comforting warm side dish that is welcomed in cooler weather. Even men eat this salad!"
 
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photo by Nyteglori photo by Nyteglori
photo by Nyteglori
photo by loof751 photo by loof751
Ready In:
40mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • In a large saucepan, combine potatoes, enough water to cover, and, if desired, the 1/4 teaspoon salt.
  • Bring to boiling; reduce heat.
  • 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.
  • Drain well; set aside.
  • Meanwhile, for dressing, in a large skillet cook bacon over medium heat until crisp. Remove bacon, reserving drippings in skillet.
  • Drain bacon on paper towels.; set aside.
  • Add onion to the drippings in skillet.
  • 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.
  • Simmer, uncovered, for 5 minutes.
  • Stir in parsley and gently stir in potatoes and bacon.
  • Cook, stirring gently, for 1 to 2 minutes more or until heated through.
  • MAKE AHEAD:

  • 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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Reviews

  1. Yummy
     
  2. Really enjoyed this potato salad! I left out the onions, otherwise made as specified. I loved the dressing and the corn was a great addition. Thanks for sharing the recipe!
     
  3. Had this for our July 4th bbq. DH really loved it and it reminded me of German potato salad I grew up eating - with corn added.
     
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