Do you plant your own garden? I don’t because every time I’ve gotten ready to plant one we’ve gotten orders and moved, so I’ve learned to depend on my local farmer’s market for fresh summer vegetables. Using garden vegetables in this summer salad with bacon makes it the perfect dish for barbecues and summer cookouts.
My blogging friends wanted to share our favorite summer salad recipes. I was all in on the idea except….I grew up in Hawai’i and still don’t get the concept of a summer salad. Even after all the explanations, I don’t get it (I’d love to hear your explanation and hope that it’s the one that unlocks this mystery for me). But thanks to my good friend, J., I can share her delicious summer salad recipe (that I would eat year round!) with a couple of additions, like bacon (because everything is better with bacon!).
Start with new red potatoes, corn and parsley from your garden or farmer’s market (or grocery store, I won’t tell).
Be sure to serve it warm (but it’s also tasty at room temp).
It goes perfectly with most summer meals, especially with shish kabob.
- 2 1/2 pounds baby potatoes, cut into 1" cubes
- 6 ears of corn - enough to produce 2 - 3 cups of kernels
- 4 Tbsp butter
- 2 Tsp dried thyme
- 1/2 cup chopped parsley
- 1/2 - 1 cup chopped bacon
- Cook the potatoes and corn until tender.
- Cut kernels from the cob.
- Mix potatoes, corn and remaining ingredients.
- Serve warm.
Thanks to J. for sharing her favorite summer salad recipe and allowing me to make it my own with extra butter and bacon. What’s your favorite summer salad recipe? Be sure to check out my blogging friends’ favorite recipes below.
I’m a mom of 3, a veteran and military spouse. I’ve moved into 20+ homes all around the world. My passion is helping busy people make the space and time for what’s really important to them.