2 lbs new yellow potatoes
1/3 lb bacon, cut into small pieces
1 cup 35% cream
Zest of lemon
Salt and lots of pepper
2 tbsp fresh dill, chopped
1/2 cup corn kernels
4 green onions, chopped
Put a medium pot of salted water on to boil. You want your potatoes to be about 1 inch in diameter, so add them whole if they are small or cut them in half. Once the water is boiling add the potatoes and cook until tender (about 10 minutes). Add corn (frozen or fresh) in the last minute or two. Drain.
While the water is boiling, begin frying the bacon over medium heat in a frying pan until crisp. Remove with a slotted spoon to a paper towel.
In a small saucepan over medium, heat the cream until boiling then turn down to low. Add zest of lemon, salt and lots of pepper. Once it has simmered and reduced a bit, remove from the heat and stir in the dill. Once the potatoes are drained, place them back into their pot and pour over the warm cream while the potatoes are still hot. Toss the potatoes for a couple minutes. The potatoes will suck up the flavor of the cream while you toss. Add the crisp bacon pieces, and chopped green onions and toss again. Pour the potato salad into a pretty bowl to serve.
This can be served immediately while hot, or can sit and rest and be served warm or at room temperature. The longer it sits the more the cream will thicken and be sucked up by the potatoes. Garnish with extra dill.
