I was still in the driveway welcoming my family, when Hunter (age 9) ran back down the stairs and told me he was going to like this dinner. “I like everything you’ve got in that pan”. Calling this a “salad” is a gift to men/boys, as potato, bacon and corn dishes don’t usually fall into that category.
Deb of Smitten Kitchen got the recipe from The Beekman Boys who created it to showcase the variety of corn they grow on their farm. (They had a reality TV show a decade ago about moving from NYC to become gentlemen farmers.) The salad is meant to be way more corn than potato but that is up to you. I cooked everything ahead except for the corn, and then heated it up and added the corn at serving time. (Although by then I’d had a Gin and Tonic and forgot the cider vinegar!) Great with a steak! I had the leftovers with a poached egg for breakfast – why not?
4 thick slices of bacon (4 ounces), cut crosswise 1/2 inch thick
1 pound Yukon gold potatoes, peeled and cut into 1/2 inch dice
2 red bell peppers, cut into 1/2 inch dice, although I made mine smaller
6 large or 8 medium ears of corn, kernels removed (Deb used 8 large and it was a massive salad)
1 medium red onion, thinly sliced
1/4 cup cider vinegar
Salt and crushed red pepper to taste
Chopped chives for garnish, optional
Cook bacon: In a large frying pan, cook the bacon over moderately low heat, stirring a few times, until it is crisp, about 5 to 10 minutes. Using a slotted spoon, transfer bacon to paper towels and let drain.
Fry potatoes, pepper and corn: Pour off all but 3 Tbs. of the bacon fat in the skillet. Add the potatoes and cook over moderately high heat until they start to brown, about 3 to 6 minutes. Stir and cook for about 2 minutes longer, until almost tender; they’ll finish cooking with the other vegetables. Add the diced red peppers and cook, stirring occasionally, until the potatoes and peppers are tender, about 5 minutes. Add the corn kernels and cook, stirring, until heated through but still crisp, about 3 minutes.
Assemble and serve: Transfer the vegetables to a large bowl and stir in the onion, cider vinegar and bacon. Season with red pepper and salt to taste. Serve warm, or at room temperature.
Serves 8 as a side dish.
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