Servings: 8 Adults
Calories: 418kcal
Ingredients
For the Salad
- 2 pounds baby red potatoes (about 6 cups once quartered)
- 2 cups sweet corn kernels (canned or off the cob)
- 3 scallions thinly sliced (about 1/2 cup)
- 9 slices bacon (about 1 cup's worth once cooked and chopped)
- 3 stalks celery finely diced (about 1 cup's worth)
For the Dressing
- 1½ cups mayonnaise
- 1 tsp prepared horseradish
- 1 tsp dried parsley
- 1 tsp dried dill
- 3 tbsp white wine vinegar
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
Instructions
- Boil the baby red potatoes whole until fork tender; about 15 to 20 minutes. Drain and set aside to cool.
- Meanwhile thinly slice the scallions, finely dice the celery. Measure two cups of sweet corn kernels (this is equal to about 1 standard size can).
- Cook the bacon slices as preferred and chop.
- Once the potatoes have cooled enough to handle, cut into quarters and transfer to a mixing bowl large enough to prepare the full salad recipe.
- Add the scallions, celery, corn, and bacon to the potatoes.
- Make the dressing by combining all listed ingredients using a whisk and bowl.
- Pour the dressing over the potatoes and other ingredients waiting in the large mixing bowl. Gently toss to combine (I like using a larger rubber spatula for this step), evenly coating the well-distributed vegetables and bacon.
- Cover and refrigerate for about an hour to sufficiently cool before serving.
Nutrition
Sodium: 596mg | Calcium: 28mg | Vitamin C: 13mg | Vitamin A: 256IU | Sugar: 4g | Fiber: 3g | Potassium: 668mg | Cholesterol: 19mg | Calories: 418kcal | Trans Fat: 1g | Saturated Fat: 5g | Fat: 33g | Protein: 4g | Carbohydrates: 27g | Iron: 1mg
The Frugal Paleo Cookbook: Expanded!Buy Now on Amazon