Applewood Bacon and Red Skin Potato Salad

Preparation Time: 30 minutes
Servings: 6
1 1/2 pounds baby redskin potatoes
1 ear fresh sweet corn
1 stalk celery cut into 1/4 inch cubes
4 strips applewood bacon, cut into 1/2 inch squares, cooked crispy

Dressing
2 tablespoons white wine vinegar
1 teaspoon sugar
1/2 cup mayonaisse
2 teaspoons Dijon mustard
1 tablespoon fresh basil, finely chopped
1 teaspoon fresh tarragon, finely chopped
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, finely chopped
1 tablespoon fresh chives, finely chopped
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Preparation

1. Mix all the ingredients for the dressing in a bowl until thoroughly incorporated. Set aside.
2. Place a steamer rack in the bottom of a big pot and fill with water until it touches the bottom of the rack. Place redskin potatoes on rack. Place corn on top of potatoes. Turn heat on high until water is steaming. Cover and turn heat to medium. Let steam for 20 minutes. Remove from heat and take off cover. Let cool until you can comfortably handle them in your hands.
3. Using a sharp knife, remove kernels of corn from the ear and place them in a large bowl along with the celery. Take the redskin potatoes and cut them in half. Place them in the bowl with the corn. Add half of the applewood bacon to the bowl with salt and pepper. Add the mayonnaise mixture and toss gently to coat. Taste and adjust the salt and pepper if necessary.
4. Garnish with the rest of the bacon.

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