The vinaigrette made of red wine vinegar and crunchy sweet corn are the two ingredients that make this hearty potato salad light and tangy.
Ingredients:
As reported: Fakta.today
Baby potatoes (small) - 900 grams
Bacon strips - 6 pieces
Olive oil - 3 tablespoons
Red wine vinegar - 2 tablespoons
Mustard - 1 tablespoon
Sweet corn (canned can be used) - 60 grams
Red onion (small) - 1/2 piece
Arugula - 40 grams
Fresh parsley - to taste
salt, pepper - to taste
Preparation:
Wash the potatoes well, place them in a large pot, and cover with cold water, then bring to a boil.
Add 2 tablespoons of salt, reduce the heat, and simmer for 10–15 minutes until the potatoes are soft.
Drain and place the pot under cold running water.
Fry the bacon over medium heat until crispy, 6 to 8 minutes, then place on a paper towel.
When the bacon cools, roughly chop it.
Mix the olive oil, vinegar, and a quarter teaspoon of salt and pepper.
Cut the potatoes in half (or 4 pieces if the fruit is large), place them in a large bowl, add the dressing, and gently mix.
Add the bacon, corn, finely chopped onion, arugula, and fresh parsley.
As we wrote earlier: Lazy stuffed cabbage rolls for a large family according to the recipe from the wife of a gypsy baron
