Saturday, September 5, 2015

Potato-Corn Salad


4  slices of bacon, diced
1 pound red potatoes, quartered
1 red bell pepper, chopped
1 small red onion, chopped
16 oz. bag frozen corn
1/4 cup cider vinegar
2 Tbl brown sugar
Salt and pepper to taste

In a large frying pan, cook bacon until crisply browned.
Remove bacon from pan and drain on paper towels.
Add potatoes to bacon drippings remaining in pan and cook until brown and tender.
Add the diced red peppers and chopped onion and continue cooking about 5 minutes.
Add the corn kernels and cook, stirring, until all is heated through.
Transfer the vegetables to a large bowl and stir in the cider vinegar and brown sugar.
Season with salt and pepper.
Before serving, crumble bacon over salad.
Serve warm, or at room temperature.

About 8 servings