Bacon & corn potato salad

1lb of baby red potatoes (leave skins on)
2T green onions
3 hard boiled eggs
1/3 (or 1/2) cup mayo
4T Dijon mustard
Salt & pepper
1T dill weed
½ cup chopped up bacon or ¼ cup real bacon bits
Whole ear of corn or 1/2 cup thawed frozen corn

Cut up the potatoes into bite size pieces & add to boiling water – Cook until tender, about 10 minutes - Let the potatoes cool – Chop up the eggs & onions – Add into a large bowl the potatoes, eggs, bacon, green onions & corn - Mix in the mayo, Dijon, salt & pepper – Chill for at least an hour.

*NOTE* - Of course you can add more or less mayo & Dijon. I also use a bit of ground garlic pepper, just 2 dashes.

Here’s some help in doing the corn, you take the corn and cut it off by going straight down (view image). Once it’s all removed, add a wet paper towel into the bowl of corn and cook for 1:10. The paper towel will steam the corn. I usually do a flash freeze by putting it into the freezer for 15 minutes.

The bacon can be adjusted as well. The above measured ingredients are perfect, but I want you to take this and make it your own,

Here’s a little fact about green onions. They are actually a somewhat renewable resource in your kitchen. When you finish slicing off what you need for your recipe, hang on to the white bulb & a couple inches of the green part. Place in a small cup of water and set in a sunny location. The onions will shoot up again & will give you several re-growths. It is important that you change the water every few days. When you need green onions just clip off what you need.

TADA!