Baby potato, corn and bacon salad
1 ¼ c (310 ml) baby potatoes, quartered
1 can 3.5 oz (106 ml) Bonduelle CORN
2 tbsp (30 ml) chopped cooked bacon
1/2 green onion, chopped
1 tbsp (15 ml) mayonnaise
1/2 tbsp (7 ml) cider vinegar
1 tbsp (30 ml) freshly chopped parsley
Salt and freshly ground pepper
In a saucepan, bring salted water to a boil and cook potatoes for 7 to 10 minutes depending on their size until the potatoes are tender, but not soft. Drain and let cool.
In a bowl, mix remaining ingredients. Season generously.
Add cooled potatoes, stir and serve.