Tender Belly Bacon Potato Salad

Whether you’re grilling for a crowd, chilling by the lake, or just looking to win the backyard potluck, this isn’t your average potato salad. It’s loaded with crispy Tender Belly bacon, sweet corn, fresh herbs, and a punchy Dijon vinaigrette that also stars in our Grilled Chicken + Bacon Sliders.

Warm or chilled, this dish brings the heat and holds its own next to anything coming off the grill. Here's the side dish that steals the show:

Ingredients

• 2 pounds baby gold potatoes
• 2 teaspoons salt, for the boiling water
• 1 pound Tender Belly bacon
• 1 small/medium red onion, diced small
• 4 cloves garlic, peeled and finely minced or pressed
• 1 medium/large ear fresh sweet corn with kernels cut off, 3/4 cup frozen corn may be substituted
• 1 to 2 cups fresh baby spinach, loosely measured
• ½ cup fresh parsley, regular or Italian flat-leaf, finely chopped

Dressing

• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 3 tablespoons dijon mustard
• 1 teaspoon granulated sugar, or to taste
• ¼ teaspoon salt, or to taste
• ¼ teaspoon pepper, or to taste

Instructions

1. To a large pot, add the potatoes, cover with water, add 2 teaspoons salt, bring to a boil over medium-high heat, and allow potatoes to simmer for about 15 minutes, or until done and fork-tender. Drain and rinse potatoes under cold water to stop the cooking process; set aside. While potatoes cook, make the bacon.

2. To a large skillet, add Tender belly bacon and cook over medium heat until done and as crisp as desired, about 10 minutes, flip intermittently. Transfer bacon to a paper towel-lined plate and when it’s cool enough, crumble it; set aside.

3. To the skillet with the bacon fat, add the onion and cook for about 5 to 7 minutes or until tender, stir intermittently.

4. In the last minute of cooking, add the garlic, stir, and cook for about 1 minute, or until fragrant. Remove skillet from the heat and set aside.

5. To a very large bowl, add the olive oil, red wine vinegar, mustard, sugar, 1/4 teaspoon salt, pepper, and whisk to combine; set aside.

6. Halve or quarter the potatoes depending on their size and add to the large bowl. Add the crumbled bacon, red onion and garlic (use a slotted spoon to remove because there will be excess bacon fat in the skillet; discard oil in a small container – don’t pour it down the drain), corn, spinach, parsley, and toss well to combine.

7. Taste potato salad and make any necessary adjustments, i.e. more salt, pepper, sugar, dash of extra mustard or vinegar, etc.

8. Serve immediately if desired or cover and refrigerate until chilled. Potato salad will keep airtight in the fridge for up to 4 days.

Enjoy!