Warm Red Potato and Corn Salad

Recipe by Annacia
READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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