Prep Time: 30 minutes
A couple of weekends ago I made this potato salad and brought it to a friend's barbecue, where someone told me it was the best potato salad she ever had! This potato salad is easy to make and comes together in just about half an hour.
Ingredients
2 pounds baby colored potatoes
1 tablespoon olive oil
1 cup corn cut from the cob
8 slices of bacon
1 cup chopped celery
For the dressing
6 tablespoons Dijon mustard
2 tablespoons olive oil
4 tablespoons mayonnaise
Salt and Pepper
Directions
Preheat oven to 400 degrees.
Add quartered potatoes to a baking sheet, toss with oil and salt, and bake until cooked through.
On another baking sheet cook the bacon until crispy.
Take out and let sit on a paper towel to cool.
While the potatoes and bacon are cooking make the dressing in a small bowl and set aside until ready to toss.
Place potatoes, corn, and celery in a large bowl.
Crumble cooked bacon over the potatoes, pour the dressing over the potato salad, and toss to coat.
Refrigerate until ready to serve or serve at room temperature.
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