Summer Snack Series: Bacon and Corn Potato Salad

4:41:00 PM
By Unknown
0 Comments

The end is near, my friends.

Before we know it there will be Halloween candy on shelves, leaves on the ground, and the bountiful harvest of heirloom tomatoes and sweet corn that I swoon over weekly at the Farmer's Market will be swapped for gourds and roots and apples.

And while I do love fall, summer will always have my heart.

So, in celebration of the almost-end of corn season, I wanted to share a recipe that I have been making all summer long-- a potato salad with sweet corn, salty bacon, and tangy greek yogurt. This is great to bring to a party, served alongside some grilled meat, or just out of the bowl for an afternoon snack.

Enjoy these long days while they last!

Bacon and Corn Potato Salad
Feeds a crowd! (probably 6-10)

What it's Made of:

~1lb (6-8 decent sized) Yukon Gold potatoes (or whatever kind you have, these are just my fav), roughly peeled and cut into 1" or so cubes
1 package (12oz) thick cut, uncured bacon bacon
2 ears sweet corn (we had previously grilled these with the husks on--obviously, per photos below--but raw corn is just as good--or you could grill sans husk real quick if you like the look/taste of charred corn)
1/2 cup Greek yogurt (I used 2% fat, but whatever you have works--sour cream would be fine, too, though obviously more rich)
1 bunch scallions

How it's Made:

Place potatoes in a pot and cover with cold water and a heaping handful of salt. Bring to a boil and cook, uncovered, about 5-6 minutes, until potatoes are fork-tender but not falling apart.
Meanwhile, cook your bacon in a separate skillet or in the oven

(Baking the bacon has been my preferred method lately. I place bacon on a foil-lined rimmed baking sheet, slap it in the oven while still cold, crank the oven to 375° and leave it alone. Check it after five or so minutes and flip, give it another five and it should be done, depending on your crispiness preference)
When bacon is done, remove and drain on paper towels. Reserve 1 T of the bacon grease.
When bacon is cool enough to handle, crumble into pieces

Drain potatoes in a colander and set aside. If you're an extra-fat fat kid, like me, let some butter melt on them while they cool.
Remove corn from cobs and roughly break up into kernels

(here's a good trick for that if you're not privy)

Chop scallions somewhat thin crosswise/diagonally and add to the bowl with the corn
Toss in the potatoes, crumbled bacon, and Greek yogurt into the bowl and stir to combine
Season generously with salt and fresh ground pepper
Drizzle the remaining bacon grease and stir once more
Serve still slightly warm, if possible!