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1
Place whole potatoes in a large pot. Cover by 2 inches with room temperature water. Place on stove top, cover pot and bring to a boil. Reduce to a simmer and cook 10-15 minutes or until tender. Drain and cool slightly. Slice in half.
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2
While potatoes boil, place bacon in a large nonstick pan. Turn heat to medium. Cook, turning frequently, until crispy, about 12-15 minutes. Reduce heat, as needed, to prevent burning. Transfer to a paper towel lined plate.
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3
Heat outdoor grill or indoor grill pan over medium-high heat. Coat cut potatoes, cobbs of corn and whole scallions with olive oil. Season with salt. Place potatoes on grill, cut-side down. Place corn and scallions on grill. Cook potatoes 3-4 minutes on first side or until browned, flip and cook an additional 3-4 minutes. Turn corn every 2 minutes until browned on all sides and cooked through, about 10-12 minutes. Grill scallions for 2-3 minutes per side, or until charred and tender.
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4
While vegetables are grilling, mix dressing. In a bowl, whisk mustard and mayo. Slowly stream in olive oil while whisking. Stir in vinegar. Season with salt and pepper to taste. Refrigerate until ready to use.
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5
Cut corn off the cobb. Trim and discard scallion roots. Chop scallions into 1/2 inch pieces.
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6
In a large bowl, combine potatoes, corn, scallions, cornichons and dressing. Toss to combine. Season with additional salt and pepper, if needed.
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7
Serve immediately or allow potatoes to sit in dressing for up to two hours in the fridge. Spoon potato salad onto serving plates. Crumble bacon on top. Enjoy.
