Yields: 8 servings
Prep time: 15 min
Cook time: 15 min
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Ingredients:
• 2 pounds baby gold potatoes
• 4 teaspoons salt (divided)
• 1 pound bacon
• 1 small red onion (finely diced)
• 2 teaspoons minced garlic
• 2 fresh ears corn
• 1 cup spinach (roughly chopped)
Ingredients for Dressing:
• 4 tablespoons olive oil
• ¼ cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 3 teaspoons white sugar
• 1½ teaspoons black pepper
|
TOOLS NEEDED:
| POLISHED STAINLESS STEEL 7 QT. STOCKPOT AND STEAMER INSERT SET
|
CAST IRON SAUTE SKILLET (4 QT.) |
 |
|
1. Place the steamer insert into the stockpot. Add 4 quarts of water, the corn, and 2 teaspoons salt. Place the lid on and bring this to a boil over medium-high heat. Cook for 10 minutes. Then, strain out the water by lifting the insert. Place corn on plate to cool.
1. Place the steamer insert back into the stockpot. Add 4 quarts of water, the potatoes, and the remaining salt. Place the lid on and bring this to a boil over medium-high heat.
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!
ENJOY!
No-Mayo Potato Salad
Yields: 8 servings
Prep time: 15 min
Cook time: 15 min
|
Ingredients:
• 2 pounds baby gold potatoes
• 4 teaspoons salt (divided)
• 1 pound bacon
• 1 small red onion (finely diced)
• 2 teaspoons minced garlic
• 2 fresh ears corn
• 1 cup spinach (roughly chopped)
Ingredients for Dressing:
• 4 tablespoons olive oil
• ¼ cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 3 teaspoons white sugar
• 1½ teaspoons black pepper
|
TOOLS NEEDED:
| POLISHED STAINLESS STEEL 7 QT. STOCKPOT AND STEAMER INSERT SET
|
CAST IRON SAUTE SKILLET (4 QT.) |
|
|
1. Place the steamer insert into the stockpot. Add 4 quarts of water, the corn, and 2 teaspoons salt. Place the lid on and bring this to a boil over medium-high heat. Cook for 10 minutes. Then, strain out the water by lifting the insert. Place corn on plate to cool.
1. Place the steamer insert back into the stockpot. Add 4 quarts of water, the potatoes, and the remaining salt. Place the lid on and bring this to a boil over medium-high heat.
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!
ENJOY!
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