Corn and Potato Salad

• 3 slices bacon, chopped
• 12 lb yukon gold potatoes or 12 lb red potatoes, diced
• 1 red bell pepper, diced
• 1 jalapeno, seeded and deveined (optional but good!!)
• salt and pepper
• 3 cups corn (fresh or thawed-frozen)
• 1 small red onion, sliced
• 2 tablespoons cider vinegar
• crushed red pepper flakes, to taste

1. Cook bacon until crisp.
2. Remove from pan and drain on paper towels.
3. Add potatoes cook, approx 5 minutes or until golden brown, tossing occasionally.
4. Add red bell pepper, salt and pepper and if you are using the jalapeno add it now.
5. Add corn and crushed red chili flakes cook 3 to 5 minutes until hot.
6. In a large bowl toss sliced onions with vinegar.
7. Add corn mixture to onions.
8. Sprinkle bacon.
9. Serve warm or chilled.

bacon, gold potatoes, red bell pepper, jalapeno, salt, corn, red onion, cider vinegar, red pepper

Taken from www.food.com/recipe/corn-and-potato-salad-484125 (may not work)