Warm Red Potato and Corn Salad

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  • Makes: 8 servings
  • Start to Finish: 35 mins

Warm Red Potato and Corn Salad

Reviews (0)

3.0 by 1 people

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Directions

  1. In a large saucepan, combine potatoes, enough water to cover, and, if desired, the 1/4 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 8 to 10 minutes or until potatoes are almost tender. Add corn; cook for 1 to 2 minutes more or until potatoes are tender. Drain well; set aside.
  2. Meanwhile, for dressing, in a large skillet cook bacon over medium heat until crisp. Remove bacon, reserving drippings in skillet. Drain bacon on paper towels.; set aside.
  3. Add onion to the drippings in skillet. Cook over medium heat until onion is tender. Carefully add vinegar, broth, the 1/2 teaspoon salt, and the crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in parsley. Gently stir in potatoes and bacon. Cook, stirring gently, for 1 to 2 minutes more or until heated through. Makes 8 servings.

From the Test Kitchen

Prepare as directed. Transfer to a microwave-safe 2-quart casserole; cover and chill for up to 24 hours. To serve, microwave, covered, on 100% power (high) for 6 to 8 minutes or until heated through, stirring once. Stir before serving.

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Nutrition Facts (Warm Red Potato and Corn Salad)

  • Per serving:
  • 188 kcal ,
  • 5 g fat
  • (2 g sat. fat ,
  • 10 mg chol. ,
  • 335 mg sodium ,
  • 26 g carb. ,
  • 3 g fiber ,
  • 6 g pro.
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