Written and photographed by Sabrina Russo
Boil potatoes until fork tender, Drain and slice in half. Grill with corn and scallions. Chop.
Place bacon in a large nonstick pan. Cook over medium heat, turning frequently, until crispy, about 12-15 minutes.
In a bowl, whisk together mustard and mayo. Slowly stream in olive oil while whisking. Stir in vinegar. Season with salt and pepper.
In a large bowl, combine warm vegetables and pickles with dressing. Toss to coat. Chill or serve immediately. Crumble over bacon.
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