June 25, 2015

Spicy Potato, Corn and Bacon Salad


Summer is now in full swing and that means that there is corn of plenty! Although many of you are committed to making your tried-and-true dishes this 4th of July, consider trying this great twist on a potato salad from one of our CSA members, Holly from Buttercup and Bourbon. This vinegar-based warm salad has an extra kick with a splash of Tabasco. Not for the shy of flavor, enjoy!


Spicy Potato, Corn, and Bacon Salad
(serves 6-8)
• 4 slices thick-cut bacon (or bacon alternative)
• 1 pound Yukon Gold potatoes, cut into 1/2-inch dice
• 1/4 cup red bell peppers, diced
• 1/4 cup green bell peppers, diced
• 1/4 cup white onion, diced
• 8 ears of corn, shucked, cooked, and kernels removed
• 1/4 cup apple cider vinegar
• 1/4 teaspoon Tabasco hot sauce (or try Jala Hot Sauce or All Good's Chili Sauce)
• Salt and ground black pepper to taste

In a large skillet over medium heat, cook the bacon until crisp. Discard all but 3 tablespoons of the bacon fat from the skillet, and add the potatoes to the skillet. Cook the potatoes for 5 minutes or until almost tender.

Add the diced bell peppers and onions to the skillet and continue to cook over medium heat for an additional 5 minutes. Add the corn kernels to the mixture until heated through, about 3 minutes.

Remove the skillet from heat and add cider vinegar, Tabasco sauce, and salt and pepper to taste. Crumble the bacon and stir into the salad to combine. Serve and enjoy!


How To Add Corn, Onion, Potatoes, Apple Cider Vinegar To Your Delivery: CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. Market is open from noon on Thursday until 10 am, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add the products to your delivery.

Not part of our farm family? Find out if we deliver to your neighborhood.