Name: Warm Warba Bravas Bacon Potato Salad
Prep time: 15 min
Cook time: 25 min
Ingredients: 1 1/2 lb of BC Fresh Warba potatoes; 1 ear fresh sweet corn, husked; 5 slices high-quality bacon; 2 red bell peppers, julienned; 1 red onion, thinly sliced into slivers; 3 garlic scapes, cut into 2-inch pieces; 1 flat tbsp Grandpa J's Seasoning Bravas Birria rub; Fresh cilantro or parsley, chopped (for garnish; 1/3 cup high-protein plain Greek yogurt; 2 tbsp mayonnaise; 1 tsp sweet vinegar (such as white balsamic, rosé, or champagne vinegar); Splash of extra virgin olive oil

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Warm Warba Bravas Bacon Potato Salad

A smoky, savory, and vibrant twist on classic potato salad, featuring seasonal BC Fresh Warba potatoes, charred sweet corn, and a zesty Bravas inspired dressing.

Recipe provided by Grandpa J’s Seasoning – www.grandpajs.com

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Prep Time 15

Cook Time 25

Ingredients

The Base & Veggies

1 1/2 lb of BC Fresh Warba potatoes
1 ear fresh sweet corn, husked
5 slices high-quality bacon
2 red bell peppers, julienned
1 red onion, thinly sliced into slivers
3 garlic scapes, cut into 2-inch pieces
1 flat tbsp Grandpa J's Seasoning Bravas Birria rub
Fresh cilantro or parsley, chopped (for garnish

The Creamy Dressing

1/3 cup high-protein plain Greek yogurt
2 tbsp mayonnaise
1 tsp sweet vinegar (such as white balsamic, rosé, or champagne vinegar)
Splash of extra virgin olive oil

Instructions

Prep the Warba Potatoes: Place the BC Fresh Warba potatoes in a large pot of salted water. Bring to a boil and cook until just tender—be careful not to overcook them. Drain immediately and let them cool slightly. Once cool enough to handle, cut them into quarters and set aside.
Crisp the Bacon & Char the Corn
In a large skillet or frying pan, fry the bacon slices over medium heat until perfectly crispy. Remove the bacon and set it aside to cool, leaving the bacon fat in the pan. Once cooled, roughly chop or dice the bacon.
Brush a small amount of the warm bacon fat and coat the ear of corn. In a separate hot skillet, pan-sear the corn, turning frequently to get a beautiful, even char on all sides. Let it cool, then use a sharp knife to slice the kernels off the cob. Combine the corn kernels with the chopped bacon and set aside.
Mix the Dressing
In a large serving bowl, combine the Greek yogurt, mayonnaise, sweet vinegar, and a splash of olive oil. Whisk until smooth and well incorporated. Set the bowl aside.
Sauté and Crisp
Reheat the skillet with the reserved bacon fat over medium heat. Add the sliced red onion, julienned red peppers, and garlic scapes. Sauté until the vegetables have softened and become fragrant. Season with 1tablespoon of the Bravas Birria rub.
Add the quartered Warba potatoes into the skillet with the veggies. Turn the heat to medium-low and let the potatoes cook for 5 to 10minutes, tossing occasionally, until they get nice and crispy on the edges.
Just before removing from the heat, fold the reserved bacon and charred corn back into the skillet to warm through.
Toss and Serve
Dump the warm potato and vegetable mixture directly into the large serving bowl with the dressing. Toss gently until everything is beautifully coated. Garnish generously with fresh chopped cilantro and an extra pinch of Bravas Birria rub if desired. Serve warm.