2 lbs mini white potatoes ( any potato will work, cut into the desired size)
1 pack bacon ( diced, fry until crispy and drain the fat )
1 cup corn ( toss with olive oil, salt and pepper, roast at 400 for 10 minutes
¼ cup flat leaf parsley ( rinse, dry and chop )

Potato Salad Mayo

1 cup mayo
1 bunch green onion ( chopped )
1 tbsp grainy dijon mustard
1 tsp white alba truffle oil
½ cup roasted garlic chopped
1 bunch chives

Roasted Garlic Recipe

3 bulbs garlic with top cut off, drizzled with oil and seasoned with salt and pepper and roasted at 400 degrees for 20 minutes or until soften


Start by boiling your potatoes to fork tender ( you can let these go longer if you’re wanting more of a “mashed” potato type of potato salad. Let these drain and cool on a baking tray!

Take your bacon, dice and fry until desired crispness ( I love extra crispy bacon as it’s a great way to get texture in your salad ) once, fried, drain and place onto a towel to drain the excess grease. Take the ingredients for the salad mayo and mix all together, season to taste. Take all your mise en place ( this is the proper term for everything in its place, meaning all your prep is ready to go ) mix with potatoes, bacon, corn, green onions and you’re all set.

This salad goes great in the summer with a BBQ or to be honest, anytime really, it’s fu%$#ing delicious!