Two-Potato Salad With Bacon And Corn Recipe

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During westward expansion, potatoes were at a premium and often sold for at least a dollar a pound. Sweet potatoes, which keep well over several months, were also popular.

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Servings: 8


Cost per serving $1.61 view details


  1. Place potatoes in large saucepan; add enough water to come 2 inches above them. Add 1 tablespoon salt. Heat over medium-high heat; bring to boil. Reduce heat to medium-low; simmer until potatoes are tender when pierced with bamboo skewer, about 8 - 12 minutes. Drain thoroughly, shaking off excess water; set aside in large bowl to cool.
  2. Meanwhile, cook bacon in medium skillet over medium-high heat cook diced bacon until crisp. Use slotted spoon to transfer bacon to paper towel. Pour 1/4 cup of the bacon drippings over drained potatoes; toss gently. Discard any remaining drippings. Let rest 15 minutes. Pour broth over potatoes; toss again.
  3. Use sharp knife to cut corn kernels from cob; add corn and onion to potatoes. Toss gently. In small bowl, stir together mayonnaise, vinegar, mustard and sugar. Season with salt and pepper; whisk in oil. Gently stir dressing into potatoes; stir in 2 tablespoons of the parsley and half of the bacon.
  4. Transfer salad to serving bowl; garnish with egg and tomato wedges. Sprinkle with remaining 2 tablespoons parsley and bacon; cover with tea towel until ready to serve. Salad can rest at room temperature 30 minutes; to reserve it longer than 30 minutes, cover with plastic wrap and refrigerate. Remove from refrigerator 20 minutes before serving.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 349g
Recipe makes 8 servings
Calories 485  
Calories from Fat 294 61%
Total Fat 33.07g 41%
Saturated Fat 7.13g 29%
Trans Fat 0.0g  
Cholesterol 20mg 7%
Sodium 1309mg 55%
Potassium 988mg 28%
Total Carbs 40.58g 11%
Dietary Fiber 4.0g 13%
Sugars 4.83g 3%
Protein 8.77g 14%


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