Warm Red Potato And Corn Salad

• 2 lbs red potatoes, cut into 1-inch pieces
• 1/4 teaspoon salt (optional)
• 1 1/2 cups whole kernel corn (fresh or frozen)
• 4 thick slices bacon, diced
• 1 medium red onion, chopped
• 1/3 cup cider vinegar
• 1/3 cup chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup coarsely snipped fresh flat-leaf parsley

1. In a large saucepan, combine potatoes, enough water to cover, and, if desired, the 1/4 teaspoon salt.
2. Bring to boiling; reduce heat.
3. Cover and simmer for 8 to 10 minutes or until potatoes are almost tender. Add corn; cook for 1 to 2 minutes more or until potatoes are tender.
4. Drain well; set aside.
5. Meanwhile, for dressing, in a large skillet cook bacon over medium heat until crisp. Remove bacon, reserving drippings in skillet.
6. Drain bacon on paper towels.; set aside.
7. Add onion to the drippings in skillet.
8. Cook over medium heat until onion is tender. Carefully add vinegar, broth, the 1/2 teaspoon salt, and the crushed red pepper. Bring to boiling; reduce heat.
9. Simmer, uncovered, for 5 minutes.
10. Stir in parsley and gently stir in potatoes and bacon.
11. Cook, stirring gently, for 1 to 2 minutes more or until heated through.
12. MAKE AHEAD:
13. Prepare as directed. Transfer to a microwave-safe 2-quart casserole; cover and chill for up to 24 hours. To serve, microwave, covered, on 100% power (high) for 6 to 8 minutes or until heated through, stirring once. Stir before serving.

red potatoes, salt, whole kernel corn, bacon, red onion, cider vinegar, chicken broth, salt, red pepper, parsley

Taken from www.food.com/recipe/warm-red-potato-and-corn-salad-259050 (may not work)