Debbie Gannaway of Gramma Debbie's Kitchen in Findlay Market visited the FOX19 Morning Xtra Friday and made her Bacon and Corn Potato Salad.
Check out the recipe below.
What you'll need:
2 lbs Red Skin Potatoes, any size
2 ears Corn on the cob, roasted in the oven
1 cup Arugula, coarse chopped
1 Small red onion, peeled and small diced
½ cup Bacon, cooked and crumbled
1 cup EVOO, Extra Virgin Olive Oil
1/2 cup Red Wine Vinegar
1/2 tsp salt
1/2 tsp pepper
1 tsp mustard, brown
Cook potatoes in boiling salt water until tender.
Slice or chop while they are still warm.
Toss with half of the vinaigrette and the remaining ingredients. The vinaigrette will keep on the shelf for at least a month, but if you want more dressing on the potatoes, use what you like.
This dish can be served warm or cold.
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