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Yields: 8 servings Prep time: 15 min Cook time: 15 min |
Ingredients: |
TOOLS NEEDED:
| POLISHED STAINLESS STEEL 7 QT. STOCKPOT AND STEAMER INSERT SET | CAST IRON SAUTE SKILLET (4 QT.) |
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2. Cook until tender (about 15 minutes.) While the potatoes are cooking, fry the bacon until crispy in the saute skillet over medium heat (about 10 minutes.) Reserve 1 tablespoon of bacon grease.
3. Set cooked bacon aside on paper towels and wipe out the pan. Turn heat down to low-medium. Add the bacon grease, chopped onions, and minced garlic. Cook for 2-3 minutes.
4. Set aside on paper towels.
5. Drain potatoes by lifting out insert. Quarter the potatoes and add to a mixing bowl. Also, use a knife to cut the kernels off the the ears of corn. Add to the potatoes.
6. To prepare the dressing, add all of the "Dressing Ingredients" to a small bowl and stir to combine. Set aside.
7. Roughly chop the bacon and add to the bowl along with the spinach and onion/garlic mixture.
8. Pour dressing in and toss to combine.
9. Place in refrigerator 1 hour if serving cold. If serving warm, serve right away. This dish pair well with our Sticky Barbeque Chicken Skewers for this Labor Day!
