Warm Red Potato And Corn Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 lbs red potatoes, cut into 1-inch pieces
• 1/4 teaspoon salt (optional)
• 1 1/2 cups whole kernel corn (fresh or frozen)
• 4 thick slices bacon, diced
• 1 medium red onion, chopped
• 1/3 cup cider vinegar
• 1/3 cup chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup coarsely snipped fresh flat-leaf parsley

Recipe

• 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.
• 12 make ahead:
• 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.