Potato and Corn Salad with Bacon, Blue Cheese, and Sherry Vinaigrette

Name: Potato and Corn Salad with Bacon, Blue Cheese, and Sherry Vinaigrette
Yield: Makes 8 Servings
Ingredients: 3 ears fresh corn; 2 large red bell peppers; 2 pounds 1 1/2- to 2-inch-diameter unpeeled red-skinned potatoes (about 24), quartered; 4 thick bacon slices, cut into 1/2-inch pieces; 1/2 cup extra-virgin olive oil; 3 tablespoons Sherry wine vinegar; 1/3 cup crumbled blue cheese; 1 cup chopped green onions; 3 tablespoons chopped fresh oregano

July 31, 2004

Recipe notes