Warm Potato Salad With Bacon And Corn Recipes

WARM BACON POTATO SALAD

Steps:

• For the vinaigrette:
• Mix all the ingredients together in a small bowl and set aside.
• Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.
• Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.
• Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.

WARM POTATO SALAD WITH BACON AND CORN

Steps:

• Preheat the oven to 425 degrees and line two baking sheets with parchment.
• Place potatoes on a baking sheet, drizzle with a tablespoon or two of olive oil and sprinkle generously with salt and pepper. Bake for 45 minutes or until golden, flipping halfway through.
• Add the corn and 3 garlic cloves to the second baking sheet. Bake for 15-20 minutes.
• Cook the bacon in a large pan over medium-low heat until crisp. Drain on paper towels. Reserve 2 T of bacon fat for the dressing.
• When the corn and garlic are done, finely mince the roasted garlic. Mix in a large bowl with mayo, sour cream, lemon juice, dill, parmesan, reserved bacon fat, and cider vinegar. Taste and adjust the flavors to your preferences.
• In a large bowl mix together potatoes, corn, bacon, and prepared dressing.
• Garnish with chives.

WARM CORN SALAD WITH BACON

Steps:

• Render chopped slab bacon in olive oil until nearly crisp
• Remove with a slotted spoon and pour off excess fat. (You define ''excess.'')
• Add corn (skip the saffron and onion) and brown.
• Return the bacon to the pan along with chopped scallions and parsley.
• Forget the cheese; chopped tomatoes optional.

EARL'S WARM POTATO SALAD WITH ROAST CORN AND BACON

Steps:

• Preheat oven to 425.
• Dice potatoes in salad size pieces. Put them in a single layer on a cookie sheet.
• Spread corn evenly over potatoes.
• Spread chopped onions over potatoes.
• Lightly smash garlic distribute cloves evenly through potatoes.
• Drizzle liberally with olive oil and salt and pepper.
• Toss to combine.
• Roast until potatoes are cooked and crisp.
• Cook and chop or crumble bacon, put aside.
• Combine mayonnaise, sour cream, horseradish, lemon juice, dill, Parmesan cheese and salt (keep in mind bacon will add salt and potatoes have been seasoned) and pepper to taste.
• After roasting with the potatoes remove garlic cloves. Mash them into a paste and add to dressing.
• Toss roast potatoes, corn, bacon and dressing together. Serve warm. Leftovers are delicious cold!

WARM RED POTATO AND CORN SALAD

Steps:

• 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.