Potato Salad with Sweet Corn, Bacon, and Red Onion

1. 1

   Place the potatoes in a large, wide pot, cover with cold water, and bring to a boil.

2. 2

   Add 2 teaspoons salt, reduce heat, and simmer until the potatoes are just tender, 10 to 15 minutes.

3. 3

   Drain and run under cold water to cool.

4. 4

   Meanwhile, cook the bacon in a skillet over medium heat until crisp, 6 to 8 minutes.

5. 5

   Transfer to a paper towellined plate; break into pieces when cool.

6. 6

   In a large bowl, whisk together the oil, vinegar, mustard, and 1/4 teaspoon each salt and pepper.

7. 7

   Cut the potatoes in half (or quarter if large).

8. 8

   Add the potatoes to the dressing and gently toss to coat.

9. 9

   Fold in the bacon, corn, onion, arugula, and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.