POTATO AND CORN SALAD WITH BACON, BLUE CHEESE, AND SHERRY VINAIGRETTE
Categories Salad Pepper Potato Picnic Blue Cheese Bacon Corn Sherry Summer Grill/Barbecue Oregano Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (high heat). Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes. Cool 15 minutes. Remove husks and silk. Cut kernels from cobs.
- Cut 1/2 inch from top and bottom of each pepper. Quarter each pepper lengthwise. Trim ribs and seeds from peppers. Flatten pieces, breaking slightly, if necessary. Place peppers on grill, skin side down. Grill without turning until skins are blackened and blistered, about 10 minutes. Cool 10 minutes. Peel peppers; cut into 1/2-inch squares.
- Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. Drain; let cool 5 minutes in strainer. Transfer to large bowl.
- Sauté bacon in medium skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels.
- Whisk oil and vinegar in small bowl to blend. Season dressing with salt and pepper. Drizzle 1/4 cup dressing over potatoes; toss to coat. Add corn, bell peppers, bacon, cheese, onions, oregano, and 3 tablespoons additional dressing; toss to coat. Season salad with salt and pepper. Add remaining dressing by tablespoonfuls to moisten, if desired. Serve warm or at room temperature.
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Shantelle Van Heerden
[email protected]This salad is so easy to make, and it's always a hit. I love the creamy dressing and the crunchy bacon.
Asghar Bhutta
[email protected]I love the addition of sherry vinegar to the vinaigrette. It gives the salad a nice tangy flavor.
Emy Lly
[email protected]This salad is a great way to use up leftover potatoes and corn. It's also a great make-ahead dish, so it's perfect for busy weeknights.
Najmul Hossen
[email protected]I'm not a big fan of blue cheese, but I loved this salad! The dressing is light and tangy, and the bacon and corn add a nice crunch.
Hammad
[email protected]This salad is perfect for a summer picnic. It's light and refreshing, and the flavors all come together beautifully.
Naledi Motankisi
[email protected]This salad is so easy to make, and it's always a hit. I love the creamy dressing and the crunchy bacon.
Rachael Darvill
[email protected]I'm not a big fan of mayonnaise, so I used Greek yogurt instead. It was still delicious!
Tshwarih West
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the sweet corn and bacon.
Tessy Inez Liddell
[email protected]I made this salad for a party, and it was a big hit! Everyone loved the combination of flavors.
Md.Biplob Hossain
[email protected]This salad is so easy to make, and it's always a hit. I love the creamy dressing and the crunchy bacon.
Yasir Bawary
[email protected]I'm not a big fan of blue cheese, so I used feta instead. It was still delicious!
Kevin Kimani
[email protected]I love the addition of sherry vinegar to the vinaigrette. It gives the salad a nice tangy flavor.
Andrea Michael
[email protected]This salad is a great way to use up leftover potatoes and corn. It's also a great make-ahead dish, so it's perfect for busy weeknights.
Abdul Reheman
[email protected]I made this salad for a picnic, and it was perfect! It's light and refreshing, and the flavors all come together beautifully.
Tammy Little
[email protected]This salad is so easy to make, and it's always a hit. I love the combination of sweet corn, salty bacon, and creamy blue cheese.
Brombeck Respiqius
[email protected]I've made this salad twice now, and it's always a crowd-pleaser. The blue cheese and bacon add a nice touch of richness, and the sherry vinaigrette is light and flavorful.
Greg Hicks
[email protected]This salad was a hit at our last potluck! The combination of flavors and textures was perfect, and the sherry vinaigrette really made the dish.