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RECIPE BY CHEF DALE MACKAY SASKATOON, SK BACON & RED PEPPER POTATO SALAD SERVES: 6 AS A SIDE | PREP: 10 MINS | TOTAL TIME: 30 MINS INGREDIENTS 1% lb. baby potatoes 1. Boil potatoes in salted water until cooked through and soft. Drain and let cool. When cooled, cut them in half and 1 cup CO-OP GOLD Hardwood Smoked Bacon 4 place in a large bowl. 1cup red bell peppers, medium dice . . : 2. Place chopped bacon in a large frying pan on medium # cup red onions, medium dice heat. Cook until the bacon is almost crispy, stirring % cup fresh corn kernels occasionally. Ytbsp minced garlic 3. Carefully scoop bacon out with a slotted spoon and add 1%tsp CO-OP GOLD Smoked Paprika to potatoes, leaving the bacon fat in the pan on medium- . high heat. Atsp ground cumin x tsp evene pébper 4. Add peppers and onions to the pan and sauté for 2-3 minutes, allowing them to colour. Add corn and cook for 1 cup CO-OP GOLD Real Mayonnaise minute. Add garlic and cook for 30 seconds, then remove % cup CO-OP GOLD Sour Cream from heat. Atsp lemon juice 5. Add vegetables to the bowl with potatoes and bacon. Add 2tbsp fresh basil, minced all remaining ingredients and mix thoroughly. Cover and place in the fridge to cool. Serve chilled.
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