Corn Salad

*** PICTURE TO COME ***

I was having some friends over tonight and was trying to think of what kind of side dishes to have along with my grilled pork tenderloin.  In addition to my tried and true rice pilaf (which for the life of me, I keep forgetting to post the recipe), I wanted to do something else.  I knew my friend was bringing a sweet potato salad (which was delicious, and this comes from someone who isn't a huge fan of sweet potatoes), but I just felt compelled to make one other dish.  I was reading last week's People Magazine and came across a recipe in their "Great Ideas" section.  They call this a Corn Chowder Salad, and it comes courtesy of The Fabulous Beekman Boys, who are on the Cooking Channel.  I've never seen the show, but anything with corn, onions, potatoes and bacon has my name written all over it!  Often times, I see a recipe that I like, but as I was just getting ready to go to the grocery store, I quickly jotted down the items I would need.  Putting it together was really easy.  And the shocker -- after dinner, there wasn't even a corn kernel left.  Everyone ate it all up!

• 3 slices of bacon, diced into small pieces
• 3 potatoes, peeled and diced
  (Recipe suggests Yukon gold or red potatoes)
• 1 red bell pepper, diced
• Salt to taste
• 3 cups corn
  (Either frozen corn, thawed; or fresh from 5 ears)
• 1 small red onion, halved and thinly sliced
• 2 Tbsp. cider vinegar
  (Another substitute would be rice vinegar)
• Crushed red pepper flakes, to taste

DIRECTIONS

1. Cook bacon in a skillet over medium heat, until crisp.  Remove bacon, reserving bacon drippings in skillet.  Pat off the fat off the bacon and set aside.
2. Cook potatoes in bacon drippings for 5 minutes, or until golden brown, tossing occasionally.
3. Add red bell pepper and salt to taste, cooking approximately 5 more minutes, or until vegetables are tender, tossing occasionally.
4. Add corn, and cook another 2 minutes, or until warm.
5. In a bowl, toss the corn, potato, and pepper mixture in a bowl with the sliced red onions, cider vinegar, bacon, and crushed red pepper, to taste.
6. Serve either warm or chilled.

Yields 4-6 servings