Warm Red Potato and Corn Salad

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“This is a comforting warm side dish that is welcomed in cooler weather. Even men eat this salad!”

Ingredients Nutrition


  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.
  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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