Who doesn't love potato salad? Add bacon and corn to the mix and you've got a winner. This version is sure to please at any picnic. Just make sure you make enough!
Potato Salad with Bacon, Corn & Green Onions
from Meredith Laurence's cookbook, Blue Jean Chef: Comfortable in the Kitchen
1 lb. small fingerling potatoes, scrubbed and cut into bite-sized pieces
4 slices of bacon, cooked and crumbled
4 radishes, thinly sliced (about 1/2 cup)
1 carrot, thinly sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
2 green onions, thinly sliced
1/2 cup corn kernels (fresh or frozen)
1 Tbsp. chopped fresh parsley
2 tsp. chopped fresh dill
1/3 cup mayonnaise
1 Tbsp. Dijon mustard
2 tsp. fresh lemon juice
Freshly ground black pepper
Bring a medium saucepot of salted water to a boil. Boil the potatoes until they are tender to a knifepoint. Drain. Toss the potatoes with the cooked bacon, radish, carrot, celery, green onion, corn, parsley, and dill. In a separate bowl, combine the mayonnaise with the Dijon mustard, lemon juice, salt, and pepper. Add the mayonnaise mixture to the potatoes and toss well. Serve immediately, by itself or over a bed of greens.
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