Warm Red Potato and Corn Salad

Ingredients

• 2 lbs red potatoes, cut into 1-inch pieces
• 1/4 teaspoon salt (optional)
• 1 1/2 cups whole kernel corn (fresh or frozen)
• 4 thick slices bacon, diced
• 1 medium red onion, chopped
• 1/3 cup cider vinegar
• 1/3 cup chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup coarsely snipped fresh flat-leaf parsley

Directions

1. 1

   In a large saucepan, combine potatoes, enough water to cover, and, if desired, the 1/4 teaspoon salt.

2. 2

   Bring to boiling; reduce heat.

3. 3

   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.

4. 4

   Drain well; set aside.

5. 5

   Meanwhile, for dressing, in a large skillet cook bacon over medium heat until crisp. Remove bacon, reserving drippings in skillet.

6. 6

   Drain bacon on paper towels.; set aside.

7. 7

   Add onion to the drippings in skillet.

8. 8

   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.

9. 9

   Simmer, uncovered, for 5 minutes.

10. 10

    Stir in parsley and gently stir in potatoes and bacon.

11. 11

    Cook, stirring gently, for 1 to 2 minutes more or until heated through.

12. 12

    MAKE AHEAD:

13. 13

    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.