Potato Salad with Sweet Corn, Bacon, and Red Onion

• 2 lb. small new potatoes
• kosher salt
• Pepper
• 6 slice bacon
• 3 tbsp. olive oil
• 2 tbsp. red wine vinegar
• 1 tbsp. Dijon mustard
• 1 ear Sweet corn
• 1/2 small red onion
• 2 c. baby arugula
• 1/2 c. chopped fresh flat-leaf parsley

1. Place the potatoes in a large, wide pot, cover with cold water, and bring to a boil.
2. Add 2 teaspoons salt, reduce heat, and simmer until the potatoes are just tender, 10 to 15 minutes.
3. Drain and run under cold water to cool.
4. Meanwhile, cook the bacon in a skillet over medium heat until crisp, 6 to 8 minutes.
5. Transfer to a paper towellined plate; break into pieces when cool.
6. In a large bowl, whisk together the oil, vinegar, mustard, and 1/4 teaspoon each salt and pepper.
7. Cut the potatoes in half (or quarter if large).
8. Add the potatoes to the dressing and gently toss to coat.
9. Fold in the bacon, corn, onion, arugula, and parsley.

potatoes, kosher salt, pepper, bacon, olive oil, red wine vinegar, mustard, corn, red onion, baby arugula, parsley

Taken from www.delish.com/recipefinder/potato-salad-sweet-corn-bacon-red-onion-recipe-wdy0614 (may not work)