New Potato Salad

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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 346.99 calories
    • Calories 43 calories from fat
    • Fat 16.69 g
    • Sat Fat 2.79 g
    • Cholesterol 6.97 mg
    • Sodium 465.72 mg
    • Protein 7.64 mg
    • Carbohydrate 43.92 g
    • Fiber 4.6 g
    • Iron 2.38 mg
    • Calcium 32.52 mg


  1. Check 2pounds new potatoes
  2. Check 1tablespoon plus 1/2 teaspoon kosher salt
  3. Check 4 slices bacon
  4. Check 1/2teaspoon Dijon mustard
  5. Check 2tablespoons balsamic vinegar
  6. Check 1/4teaspoon freshly ground black pepper
  7. Check 1/4cup extra-virgin olive oil
  8. Check 1/2cup fresh corn kernels (from 1 ear)


  1. Place the potatoes in a large pot and add enough cold water to cover by 2 inches. Add 1 tablespoon of the salt and bring to a boil. Reduce heat to medium-low. Simmer until the potatoes are fork-tender, about 15 minutes. Drain and set aside.
  2. Meanwhile, in a skillet, over medium heat, fry the bacon until crisp, about 7 minutes, then transfer it to a paper towel lined plate.
  3. In a small bowl, whisk together the mustard, vinegar, pepper, and the remaining 1 teaspoon of salt. Whisking constantly, slowly add the oil in a steady stream until an emulsion forms.
  4. Cut the potatoes into bite-size pieces and place in a bowl. Add the bacon, corn, and vinaigrette and toss. Serve at room temperature.