Pan Roasted Smokey Potato Salad with Corn and Bacon

We are officially two weeks away from the unofficial start of summer. Yup, Memorial Day weekend is when I've always considered it the beginning of the season because that's when summer time shares typically start, summer work schedules go into effect and I start to want grilled food and potato salad every weekend.

Every year I try to find new twists to my traditional summer recipes and this year I'm updating my classic potato salad. In my family we tend to like all our salads "loaded" but I still need to make sure all the flavors remain distinct. And since we also like to grill all the things, why not the salad? OK, I'll tell you why not, normally. It takes a long time for the potatoes to soften properly on the grill. So, the logical solution is to pre-cook them and, thanks to my current obsession with Side Delights Steamables, pre-cooking them is about the easiest thing in the world.

I should point out that we always have a cast iron pan out on our grill but you can create the same flavor at home on the stovetop if it's not grilling weather. You'll still get that charred, smokey flavor. And, because this salad does not have a mayonnaise based dressing, it's ideal for extra hot days or if you need to transport it. I think this year's new twist is going to become a classic. Enjoy!

Yield: 4 Servings

Author: Anita Schecter

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Pan Roasted Smokey Potato Salad with Corn and Bacon

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Recipe for a roasted potato salad with corn, bacon and an olive oil dressing.

Ingredients:

• 1 Package Side Delights Steamables potatoes (red, yellow or fingerling)
• 3 Tablespoons olive oil, divided
• 2 Ears corn
• 4 Slices cooked thick cut bacon
• 1/4 Cup chopped parsley, cilantro or microgreen (I used pea shoots)
• 1/2 Teaspoon ground cumin
• Pinch of garlic powder
• Salt and pepper to taste

Instructions:

1. Steam the potatoes in their bag in the microwave according to the package directions and allow to cool enough to handle. Peel (optional) and slice into quarters.
2. Add 1 tablespoon of the olive oil to a cast iron pan or large skillet along with the ears of corn. Saute on high heat until the corn begins to char.
3. Remove the corn from the pan, add the remaining 2 tablespoons of olive oil and the quartered potatoes. Stir in the ground cumin, garlic powder, salt and pepper and saute on medium high heat until the potatoes get crispy.
4. While the potatoes are cooking, slice the kernels off the corn cobs with a sharp knife. When the potatoes are done, stir in the corn, bacon and greens and serve hot.

Created using The Recipes Generator

This recipe is sponsored by Side Delights Steamables. Thank you for supporting the products I love and use in my kitchen.