corn chowder salad

http://smittenkitchen.com/blog/2015/08/corn-chowder-salad/

Corn Chowder Salad
Adapted From The Beekman Boys


Serves 8 as a side


1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice
2 red bell peppers, cut into 1/2-inch dice, although I made mine smaller
6 large or 8 medium ears of corn, kernels removed (I used 8 large and it was a massive salad)
1 medium red onion, thinly sliced
1/4 cup cider vinegar
Salt and crushed red pepper to taste


Fry potatoes, peppers and corn: Pour off all but 3 tablespoons of the bacon fat in the skillet. Add the potatoes and cook over moderately high heat until they start to brown, about about 3 to 6 minutes. Stir and cook for about 2 minutes longer, until almost tender; they’ll finish cooking with the other vegetables. Add the diced red peppers and cook, stirring occasionally, until the potatoes and peppers are tender, about 5 minutes. Add the corn kernels and cook, stirring, until heated through but still crisp, about 3 minutes.
Assemble and serve: Transfer the vegetables to a large bowl and stir in the onion, cider vinegar. Season with red pepper and salt to taste. Serve warm, or at room temperature.