Potato Corn Salad Recipe

Potato Corn Salad
Ingredients: Make 8 to 10 serving
1 pound red potatoes, cut in 1 ½ inch cubes(approximately 5 ½ cups)
1 pound yukon gold potatoes, peeled and cut into 1 ½ inch cubes (approximately 5 ½ cups)
6 slices bacon
1 ½ cups fresh corn kernels
¼ cup whole grain mustard
¼ cup rice wine vinegar
¼ cup extra virgin olive oil
1 ½ cups thinly sliced fresh spinach
1 cup shredded pepper jack cheese
1 teaspoon kosher salt

Procedures:

• Place potatoes in a large dutch oven. Cover with water. Bring to a boil over medium high heat. Reduce heat to medium. Simmer until potatoes are fork tender, 10 to 15 minutes, drain. Spread on a rimmed baking sheet to cool.
• In a large skillet, cook bacon over medium high heat until crispy, 5 to 6 minutes. Remove bacon from pan, and drain on paper towels. Reserve 2 tablespoons rendered bacon fat in skillet. Add corn to bacon fat. Cook over medium high heat until lightly browned, 3 to 4 minutes.
• In a medium bowl, whisk together mustard and vinegar. Slowly pour olive oil into mustard mixture, whisking to combine.
• Crumble reserved bacon.
• In a large bowl, combine potatoes, crumbled bacon, corn, spinach, cheese, and salt. Pour mustard dressing over potato mixture, tossing gently to combine. Serve at room temperature.