Potato Salad

Updated at: Wed, 12 Jun 2024 19:41:00 GMT

Step 1

Lightly scrub and wash red skin potatoes under running water. Prepare a large pot of water with enough salt to taste like the ocean. Set potatoes in pot of water and bring to a low boil until fully cooked. Drain potatoes and let cool.

Step 2

Prepare another pot of water and place corn in pot of water and bring to another light boil. Drain and let cool for 10 minutes. Once cooled. Cut the ends off of the corn. This will allow you to shave the corn off the cob with stability.

Step 3

In a cast iron or frying pan. Fry slices of bacon on medium - high heat on each side until cooked. Remove bacon from pan and reserve on paper towel. Once excess fat has need drained. Chopped into bits and pieces and reserve. Pour out excess oil from pan and lightly wipe for any burn bits.

Step 4

Cut potatoes into quarters. Pour 2 tbsp of grape seed oil into frying pan on medium - high heat. Once oil is hot enough, lightly sear potatoes until golden brown. Not all sides have to be seared. Just want to add some crisp to the potatoes as well as flavour from the bacon grease. Place in a mixing bowl and all dry ingredients.

Step 5

In a small mixing bowl, mix together mayo, vinegar and honey. Should be a sauce consistency. Pour mixture over potato mixture and mix until well combined. Serve immediately when warm. Salad may also be placed in refrigerator to be served later if needed. Enjoy!

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