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Source: Better Homes and Gardens


Recipe Summary test

35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.


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.

Nutrition Facts

188 calories; fat 5g; cholesterol 10mg; saturated fat 2g; carbohydrates 26g; insoluble fiber 3g; protein 6g; vitamin a 388.7IU; vitamin c 23mg; sodium 335mg; calcium 20.2mg; iron 1.4mg.