Yield: 8 to 10 servings


1 pound red potatoes, cut in
1½-inch cubes (approximately 5½ cups) 

1 pound Yukon gold potatoes, peeled and cut into 1½-inch cubes (approximately 5½ cups)

6 slices bacon

cups fresh corn kernels

¼ cup whole-grain mustard

¼ cup rice-wine vinegar

¼ cup extra-virgin olive oil

cups thinly sliced fresh spinach

1 cup shredded pepper Jack cheese

1 teaspoon kosher salt

1. Place potatoes in a large Dutch oven. Cover with water. Bring to a boil over medium-high heat. Reduce heat to medium. Simmer until potatoes are fork tender, 10 to 15 minutes. Drain. Spread on a rimmed baking sheet to cool.


2. In a large skillet, cook bacon over medium-high heat until crispy, 5 to 6 minutes. Remove bacon from pan, and drain on paper towels. Reserve 2 tablespoons rendered bacon fat in skillet. Add corn to bacon fat. Cook over medium-high heat until lightly browned, 3 to 4 minutes. 


3. In a medium bowl, whisk together mustard and vinegar. Slowly pour olive oil into mustard mixture, whisking to combine. 


4. Crumble reserved bacon. 


5. In a large bowl, combine potatoes, crumbled bacon, corn, spinach, cheese, and salt. Pour mustard dressing over potato mixture, tossing gently to combine. Serve at room temperature.