Gastography

Roasted Potato Salad

1/2 lb. small red-skinned potatoes
Canola oil to toss with
1 ear corn, kernels removed
1 Vidalia onion, chopped
1/4 lb. your favorite bacon
3-5 oz. baby arugula
1/4 extra virgin olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. dried cumin powder
1 Tbsp. dried chipotle powder
1 tsp. Dijon mustard
Big pinch red pepper flakes
Salt and Pepper

Preheat your oven to 450 degrees F.

Chop the potatoes into 1/2 inch or so pieces, toss in a little canola oil and sprinkle with salt and pepper. Roast approximately 25 minutes or until browned and cooked through.

While the potatoes are cooking, slice the bacon into 1/4 inch thick batons (or however you like) and crisp over medium heat. Remove with a slotted spoon to a paper towel to drain.

Add the onion and corn to the bacon fat and kick the heat up to medium high. Cook 10-25 minutes or until browned. Season with salt and pepper to taste.

Combine potatoes with the corn mixture and 3-5 oz. baby arugula in a large bowl.

In a small bowl, whisk the olive oil, balsamic vinegar, cumin, chipotle powder, mustard and red pepper flakes. Taste. Adjust seasoning to your liking.

Pour over potato mixture and toss to coat. Taste again and adjust seasonings to your liking. Add bacon to finish and serve.

Serves 2 for dinner or 4 as a side.