2poundsbaby red potatoes(about 6 cups once quartered)
2cupssweet corn kernels(canned or off the cob)
3scallionsthinly sliced (about 1/2 cup)
9slicesbacon(about 1 cup's worth once cooked and chopped)
3stalksceleryfinely diced (about 1 cup's worth)
For the Dressing
3tbspwhite wine vinegar
½tspfreshly ground black pepper
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.