A Baby Red Skin and Yukon Potato Salad with Maple Turkey Bacon, Open Fire Roasted Corn Kernels, Garlic Baked Button Mushrooms with a Chive Rosemary Aioli
Potato Salad is Americas #1 Picnic Salad. By adding a few ingredients that accompany the flavor of a Baby Red Skin and Yukon Potatoes, you will create a conversation piece that your guests will be talking about after they leave the picnic. When entertaining, always have a couple of items that of out of the box so your friends can remember the wonderful time they had at your festival.
- 4# Baby Colorado Yukon Gold Potatoes, ¼
- 4# Baby Colorado Red Skin Potatoes, ¼
- 3 Yellow ears of corn with husk on
- 1-Tablespoon Olive Oil
- 8oz. Maple Turkey Bacon, sliced ¼ inch thick
- 2 Medium size white onions, diced medium
- 1-Tablespoon Chop garlic
- 4oz. Button Mushrooms, sliced
- 1-Cup Mayo
- ½ cup Rice Wine Vinegar
- ¼ Cup Brown Mustard
- 1-Tablespoon Rosemary Chop
- 1 bunch Chives
Blanch until tender; remove from salted water, let cool on sheet pan. Do not run under water to cool off!
Start up the grill outside. Once hot, cook the sweet corn on the cob in the husks. Turn corn once in a while making sure all the kernels are soft. When soft, remove from fire, let sit, remove the husk. Cut the kernels off the ear of corn. Place in bowl for final assembly.
Heat up oven to 350, scatter sliced mushrooms on sheet pan, spray with vegetable oil and lightly salt them. Roast for 15 minutes or when they start to shrivel up.
Heat up large skillet, add olive oil, garlic and diced white onions, sauté until brown.
Turn down the fire, add turkey bacon. Let turkey bacon render slowly until crisp.
In a large mixing bowl, add mayo, mustard, rice wine vinegar and rosemary. Stir.
Add potatoes, corn and mushrooms. Then add all the bacon, onions and the oil in the sauté skillet to the bowl.
Add salt & black pepper. (season accordingly) Mix carefully not break up the potatoes but coat then with the dressing. Once done, let rest. If the mix seems to stiff add a little water.
When finished, mix in the sliced chives. This will bring out a lot of flavor. Eat right away or chill for later.