New Potato Salad

• 2 pounds new potatoes
• 1 tablespoon plus 1/2 teaspoon kosher salt
• 4 slices bacon
• 1/2 teaspoon Dijon mustard
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1/2 cup 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. Meanwhile, in a skillet, over medium heat, fry the bacon until crisp, about 7 minutes, then transfer it to a paper towel-lined plate. 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. Cut the potatoes into bite-size pieces and place in a bowl. Add the bacon, corn, and vinaigrette and toss. Serve at room temperature.

potatoes, kosher salt, bacon, mustard, balsamic vinegar, freshly ground black pepper, extravirgin olive oil, fresh corn kernels

Taken from www.myrecipes.com/recipe/new-potato-salad-2 (may not work)