Corn Chowder Salad

While we still have corn and bell peppers at the market, I decided to put together this Corn Chowder Salad.  Unfortunately I can't recall where I read the recipe, and I'm sure I didn't duplicate it exactly.  

* 2 t olive oil

* 3 slices bacon, cut into 1/2 in pieces

* 1 med-sized potato, cut into 1/2 in dice

* 1 red bell pepper, cut into 1/2 in dice

* 6 ears of corn, shucked and kernels removed, or 3 cups frozen corn

* 1 small (or 1/2 large) red onion, thinly sliced

* Kosher salt

* 2 T cider vinegar

* red pepper flakes

1) In large skillet, cook bacon until crisp, about 5 minutes.  Remove to paper towel.  

2) Add olive oil to skillet to make approx 2T fat.  Add potato, cook until golden brown.  Add bell pepper and onion, season with salt, and cook until tender, approx 5 additional minutes.  Add corn and cook until hot.  Transfer to bowl.

3) Toss with vinegar, salt to taste, and red pepper flakes to taste.  

4) Serve warm, at room temp, or chilled.