Spicy Potato, Corn and Bacon Salad
 

Spicy Potato, Corn and Bacon Salad

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A great twist on a potato salad, this vinegar based warm salad has an extra kick with a splash of Tabasco.

INGREDIENTS

4 slices thick cut bacon (or bacon alternative)

1 pound Yukon Gold potatoes, cut into 1/2 inch dice

1/4 cup red bell peppers, diced

1/4 cup green bell peppers, diced

1/4 cup white onion, diced

8 ears of corn, shucked, cooked, and kernels removed

1/4 cup apple cider vinegar

1/4 teaspoon Tabasco hot sauce (or try Jala Hot Sauce or All Good's Chili Sauce)

Salt and ground black pepper to taste

 

INSTRUCTIONS

In a large skillet over medium heat, cook the bacon until crisp. Discard all but 3 tablespoons of the bacon fat from the skillet and add the potatoes to the skillet. Cook the potatoes for 5 minutes or until almost tender.

Add the diced bell peppers and onions to the skillet and continue to cook over medium heat for an additional 5 minutes. Add the corn kernels to the mixture until heated through, about 3 minutes.

Remove the skillet from heat and add cider vinegar, Tabasco sauce, and salt and pepper to taste. Crumble the bacon and stir into the salad to combine. Serve and enjoy!

A great twist on a potato salad, this vinegar based warm salad has an extra kick with a splash of Tabasco.

  PRINT VERSION

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