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
1½ cups fresh corn kernels
¼ cup whole-grain mustard
¼ cup rice-wine vinegar
¼ cup extra-virgin olive oil
1½ 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.