Image By Chris McIntosh for Boston Organics
4 thick slices of bacon, cut crosswise 1/2 inch thick
1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice2 red bell peppers, cut into 1/2-inch dice8 ears of corn, kernels removed1 medium red onion, thinly sliced
1/4 cup cider vinegar
1/4 teaspoon crushed red pepper
Salt, to taste
In a large skillet, cook the bacon over moderately low heat, stirring a few times, until it is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels and let drain.
Pour off all but 3 tablespoons of the bacon fat in the skillet. Add the potatoes and cook over moderate heat until they start to brown, about 3 minutes. Stir and cook for about 2 minutes longer, until almost tender. 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, about 3 minutes.
Transfer the vegetables to a large bowl and stir in the onion, cider vinegar, crushed red pepper and bacon. Season the salad with salt and serve.
Tested and Approved by Boston Organics (Chris McIntosh)
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This recipe was most recently featured in
Boston Organics Newsletter No. 31 of 2015.